Description
Buttery, crisp, and full of toasted coconut flavor, these shortbread cookies are a perfect balance of sweetness and texture. A drizzle of chocolate and sprinkle of toasted coconut make them irresistible for any occasion.
Ingredients
Scale
- 1 1/2 cups shredded coconut, lightly toasted
- 1 1/2 cups softened butter
- 1 cup granulated sugar
- 1 1/2 teaspoons sea salt
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 10 ounces chocolate chips
- Additional toasted coconut, for garnish
Instructions
- Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
- Cream together the softened butter and sugar in a large bowl until light and fluffy. Mix in vanilla extract and sea salt.
- Toast shredded coconut in a dry skillet over medium heat until lightly golden, then let it cool.
- Add flour and toasted coconut to the butter mixture, stirring just until combined. Fold in chocolate chips.
- Roll or scoop the dough into balls and flatten slightly on the prepared baking sheets.
- Bake for 14–16 minutes, until edges turn light golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Drizzle with melted chocolate and garnish with additional toasted coconut, if desired.
- Allow cookies to cool completely before serving or storing.
Notes
- Use sweetened shredded coconut for a richer caramel flavor.
- Don’t overmix the dough to keep the cookies tender.
- For best results, let the cookies cool before drizzling chocolate.
- Store in an airtight tin to keep them crisp.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 12g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg