Coconut Shortbread Cookies

Ingredients:

• 1 cup unsalted butter, room temperature
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup sweetened shredded coconut
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a large bowl, cream together the butter and powdered sugar using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
3. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, coconut, and salt.
5. Gradually mix the dry ingredients into the wet mixture until a crumbly dough forms.
6. Form the dough into a ball and press it into a thick round disc. Cover the dough in plastic wrap and refrigerate for at least 30 minutes or until firm.
7. Remove the dough from the refrigerator and roll it out on a floured surface to 1/4 inch thickness.
8. Using a cookie cutter, cut out the dough into desired shapes and place them onto a baking sheet lined with parchment paper.
9. Bake the cookies for 12-15 minutes or until the edges are lightly golden.
10. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
11. Serve and enjoy!

Verdict:

These coconut shortbread cookies are buttery and crispy with a hint of coconut flavor that is not overpowering. They are perfect for any occasion, from a snack to a dessert after dinner.

Serving Suggestions:

Serve these coconut shortbread cookies with a cup of hot tea or coffee, or with a scoop of vanilla ice cream. You can also drizzle some melted chocolate on top of the cookies for added flavor.