Recipe: Tasty Coconut Shortbread Easter Cookies

Coconut Shortbread Easter Cookies. Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. Remove to wire racks to cool.

These Coconut Shortbread Cookies are so easy to make. Freezing shortbread cookies is part of the process to ensure they keep their shape in the oven. If you want to make ahead, to prepare for the Christmas. You can have Coconut Shortbread Easter Cookies using 10 ingredients and 16 steps. Here is how you cook that.

Ingredients of Coconut Shortbread Easter Cookies

1. Prepare 12 ounces of unsalted butter, at room temperature (3 sticks).
2. You need 1 cup of granulated sugar.
3. You need 3 1/2 cups of all purpose flour.
4. It's 1/2 teaspoon of salt.
5. Prepare 1 1/2 teaspoon of vanilla extract.
6. You need 1 of large egg lightly beaten with 1 tablespoon water (egg wash).
7. You need 7 ounces of seeetened flaked coconut.
8. Prepare of about 32 chocolate small eggs, I used Ghirdelli chocolate mini m.
9. Prepare of for white chocolate drizzle.
10. Prepare 4 ounces of white chocolate, melted, for best results don't use chi.

These cookies have the taste and texture of one of those Danish holiday cookies that come in the little blue tins. The coconut in these cookies adds fat for an even more buttery treat with faintly nutty notes and no noticeable. Coconut Shortbread Cookies, a quick fix when you feel like snacking, and your sweet tooth is craving something yummy. Soft, almost melting in your mouth, buttery, full of coconut flavour Shortbread cookies are a favourite of mine.

Coconut Shortbread Easter Cookies instructions

1. Preheat the oven to 350. Line baking sheets with parchment paper.
2. Unwrap and have ready the chocolate mini eggs.
3. Whisk in a bowl the flour and salt.
4. In another large bowl beat butter, sugar and vanilla until light and fluffy.
5. Beat flour in slowly and beat just until it forms a dough and all flour is incorperated. Press dough into a mass woth your hands.
6. Roll the dough into golf size balls. Roll in egg wash.
7. Roll in coconut to cover.
8. Place on prepared pans and bake 20 to 25 minutes until golden.
9. When they come out of the oven gently press a chocolate egg in the center of each cookie.
10. Transfer to a rack tocool completely.
11. Finish cookies.
12. Drizzle melted white chocolate over cookies and allow to dry.
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For these Coconut Shortbread Cookies, buttery shortbread dough is made from scratch, baked until crisp, then half-dipped in dark chocolate and toasted coconut for a delicious treat. Its simplicity lets the butter flavor truly shine, and the. These amazing Coconut Flour Shortbread Cookies are a wonderful, healthier treat not only for the holiday season. These paleo shortbread cookies are also clean eating, refined sugar free, grain and gluten free. If you love baking and especially holiday baking as much as me, you'll understand what.