Friday, 20 December 2013

Christmas baking: toasted coconut shortbread

Why is toasted coconut so much better than regular coconut?
Like, it's ridiculous how good it is.  Toasting things is the way to go I guess.  It makes everything better.
Anyways, since we're both majorly into coconut, my mom and I made cookies with toasted coconut inside them, as well as on top!  So much wonderfully crunchy and delicious coconut.  If you're in a serious hurry, you can leave off the chocolate and extra coconut, but I'd advise against it.  You'd really be missing out.

These cookies were a new addition to our annual Christmas baking, and man are they a winner.  Our family always bakes up a giant storm of goodies in late November/early December since we love to give away plates of baking as presents.  We love it because we love baking, and our friends love it since we're not giving them stuff they don't really need!  Win win.

Toasted Coconut Shortbread
from: family circle magazine
yields: ~3 dozen

1/2 cup sweetened flaked coconut
1 cup butter
1/4 cup icing sugar
1/4 sugar
2 1/4 cups all-purpose flour
1/4 tsp salt (only add this if your butter is unsalted)

for dipping:
chocolate (doesn't matter what kind)
extra toasted coconut

1)  Spread out your coconut evenly on a cookie sheet and bake at 250 degrees until golden brown, about 10 minutes.  Keep an eye on it, and stir every couple of minutes, otherwise you'll burn it!  *You can add a bit more coconut to the pan if you're planning on doing the chocolate and coconut topping.
2)  Place the butter, coconut, and sugars in a medium bowl and mix well.
3)  Add flour and salt, and mix again.
4)  On a cookie sheet lined with parchment paper, form a 1-inch-diameter log and cover with plastic wrap tightly.  It can be hard to make the log completely round and not flat on the bottom, so just do your best.  Place in the fridge for an 1hr minimum, or up to two days.  (You can also freeze it for up to 2 months.
5)  Take your log out of the fridge and cut 1/4 to 1/2-inch slices and place them about 2 inches apart on a parchment lined cookie sheet.
6)  Bake at 350 degrees until cookies are just starting to brown on the edges, about 18-20 minutes.
7)  As the cookies are cooling, melt your chocolate for dipping either in the microwave (being extra careful not to burn it!), or by using a double-boiler on the stove.
8)  Dip the edge of your cookie in the chocolate, press into the extra toasted coconut and allow to set.
9)  Serve and enjoy!

Served with milk, these are perfection!

p.s. ♥ kelsey

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