Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, coconut shortbread easter cookies. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
The first time, I made the recipe exactly as printed and found the coconut flavor good, but the cookie a bit sweet for my taste, though others did not agree. The first day, the texture was good, but quickly became much softer than a shortbread should be. I next tried substituting an equal amount of unsweetened coconut, and the result was perfect.
Coconut Shortbread Easter Cookies is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Coconut Shortbread Easter Cookies is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have coconut shortbread easter cookies using 10 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Shortbread Easter Cookies:
- Make ready 12 ounces unsalted butter, at room temperature (3 sticks)
- Make ready 1 cup granulated sugar
- Get 3 1/2 cups all purpose flour
- Get 1/2 teaspoon salt
- Make ready 1 1/2 teaspoon vanilla extract
- Prepare 1 large egg lightly beaten with 1 tablespoon water (egg wash)
- Get 7 ounces seeetened flaked coconut
- Make ready about 32 chocolate small eggs, I used Ghirdelli chocolate mini m
- Take for white chocolate drizzle
- Make ready 4 ounces white chocolate, melted, for best results don't use chi
But for these coconut shortbread cookies, you may want to use a sugar alternative instead of dates to preserve to coconut taste. Come back and let me know if you try it! Fabulous recipe and delicious buttery cookies, turned out as you said. I used the gram weight for the recipe as I don't.
Instructions to make Coconut Shortbread Easter Cookies:
- Preheat the oven to 350. Line baking sheets with parchment paper
- Unwrap and have ready the chocolate mini eggs
- Whisk in a bowl the flour and salt
- In another large bowl beat butter, sugar and vanilla until light and fluffy
- 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
- Roll the dough into golf size balls. Roll in egg wash
- Roll in coconut to cover
- Place on prepared pans and bake 20 to 25 minutes until golden
- When they come out of the oven gently press a chocolate egg in the center of each cookie
- Transfer to a rack tocool completely
- Finish cookies
- Drizzle melted white chocolate over cookies and allow to dry
Soft coconut shortbread cookies baked with a hint of lemon and toasted coconut sounds so amazingly good. Love this idea and can not wait to try these out. Coconut is my absolute, hands down, favorite ingredient. In a large bowl, cream butter, sugar until light and fluffy. Gradually add flour and mix well.
So that’s going to wrap this up for this special food coconut shortbread easter cookies recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
