Toasted Coconut Whipped Shortbread

Course: Dessert

Cuisine: Christmas

Prep Time: 15

Cook Time: 14

Total Time: 29

Servings: cookies

Calories: 82kcal

Author: Lord Byron's Kitchen

Christmas isn't Christmas without shortbread, and while everyone seems to have a favourite shortbread recipe or two, there's always room for one more! Toasted Coconut Whipped Shortbread pairs an easy whipped shortbread cookie recipe with the wonderful taste of golden, toasted coconut, making this a must-bake cookie this holiday season!

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Ingredients

1 cup unsalted butter, softened
1/4 cup corn starch
1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar
1/2 teaspoon coconut extract
1 cup toasted coconut

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Add the butter to a bowl and beat until light and fluffy - about 3 minutes.
Add the flour, corn starch, confectioner's sugar, and coconut extract. Blend together until fully incorporated - about 2 minutes.
Add in half a cup of the cooled, toasted coconut. Beat until just incorporated into the dough.
Portion about 1 tablespoon of the dough (I used a small ice-cream type scoop to get even amounts of dough for each cookie.)
Roll the dough into small balls and place on the lined baking sheet. Leave a good 2 inches of space between each ball.
Next, dip a fork into confectioner's sugar to keep the dough from sticking to the fork, and push the fork down onto the ball to flatten the ball to 1/2 inch or so.
Top the cookies with a little sprinkling of the remaining toasted coconut.
Bake for 14 minutes. Remove from oven. Allow to cool for 2 minutes on the baking sheet before transferring to a wire rack to continue cooling.

Nutrition