These are such a treat. My other attempt at shortbread was an “epic” fail, so to have these turn out and taste as good as these do is a huge success for me. Personally, I think the coconut helped hold it all together, but what do I know. These are really light and flaky, with a subtle crunch from the toasted coconut, but they are not overpowered by the taste of coconut at all. A well balanced act of taste and texture.
1/2 cup sweetened flaked coconut
2 sticks (1/2 pound) unsalted butter, at room temperature
1/4 cup confectioner’s sugar
2-1/4 cups GF Flour (Jules Gluten Free)
1/4 teaspoon salt (I used Sea Salt cuz it’s my favorite)
*Preheat oven to 250°F. Spread the coconut evenly on a cookie sheet; transfer to oven and bake until just golden, about 10 minutes.
*Place the butter, coconut and sugars in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Scrape down the sides of the bowl, add the flour and salt, beat well, and scrape again. Form the dough into a 1-inch diameter log and cover with parchment paper. Place the log in a resealable plastic bag and refrigerate for at least 1 hour or up to 2 days, or freeze for up to 2 months.
*Preheat oven to 325°F. Line a cookie sheet with parchment paper.
*With the tip of a very sharp knife, cut 1/4 to 1/2 inch slices of the dough and place slices 2 inches apart on the prepared cookie sheet. transfer to the oven and bake until the cookies are just beginning to brown on the edges, about 20 minutes. Transfer to a wire rack to cool. Let the cookie sheet cool completely between batches and repeat with the remaining dough.
*This recipe was adapted from Better Homes and Gardens Special Interest Book; Christmas Cookies 2011