These cookies look and taste great, but not quite how I was expecting them to taste. The coconut flavor is very subdued and I would add more of it (I also used flaked coconut so I didn't bother putting it in the food processor because it was already small enough, and I should have toasted mine longer) I would also suggest using a high quality butter for these because the butter flavor is very intense - I used Organic Valley butter and was very pleased. These remind me very much of a tea biscuit, although I have yet to try them with tea.

Deb suggests spreading these with jam to make linzer cookies or dipping them in chocolate for added flavor - great suggestions for next time!

Toasted Coconut Shortbread
Adapted from Bon Appetit, April 2004

1/2 cup (about 1.5 ounces) unsweetened shredded coconut
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, room temperature
1/2 cup plus 1 teaspoon sugar
1/2 to 3/4 teaspoon coarse kosher salt (I used 1/2 tsp of coarse sea salt)
1/2 teaspoon vanilla extract
1 1/3 cups all purpose flour

Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then grind in a coffee grinder, food processor or blender until coarsely ground.

Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Roll out dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies.

Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.)

Labels: butter cookies, coconut, shortbread