Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, coconut shortbread easter cookies. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Decorating Easter biscuits is a great way to spend the holidays with the kids or just to brush up on your own skills. Coconut Shortbread Cookies, a quick fix when you feel like snacking, and your sweet tooth is craving something yummy. Soft, almost melting in your mouth, buttery, full of coconut flavour Shortbread cookies are a favourite of mine.
Coconut Shortbread Easter Cookies is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Coconut Shortbread Easter Cookies is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook coconut shortbread easter cookies using 10 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Coconut Shortbread Easter Cookies:
- Get 12 ounces unsalted butter, at room temperature (3 sticks)
- Take 1 cup granulated sugar
- Take 3 1/2 cups all purpose flour
- Make ready 1/2 teaspoon salt
- Prepare 1 1/2 teaspoon vanilla extract
- Get 1 large egg lightly beaten with 1 tablespoon water (egg wash)
- Take 7 ounces seeetened flaked coconut
- Make ready about 32 chocolate small eggs, I used Ghirdelli chocolate mini m
- Get for white chocolate drizzle
- Get 4 ounces white chocolate, melted, for best results don't use chi
For these Coconut Shortbread Cookies, buttery shortbread dough is made from scratch, baked until crisp, then half-dipped in dark chocolate and toasted coconut for a delicious treat. Its simplicity lets the butter flavor truly shine. Toasted Coconut Shortbread Cookies, for the coconut lovers! Yesterday afternoon I visited my former work colleagues in the Registrar's Office at Memorial University for sort of a "private" book signing of my new cookbook.
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
These cookies have the taste and texture of one of those Danish holiday cookies that come in the little blue tins. The coconut in these cookies adds fat for an even more buttery treat with faintly nutty notes and no noticeable. These Coconut Flour Shortbread Cookies are one recipe you will want to add into your recipe box. Or maybe you just want a nice little treat to enjoy a hot Paleo latte with during Sunday. These Coconut Shortbread Cookies work well for a cookie swap, because you can easily make several batches.
So that’s going to wrap it up with this special food coconut shortbread easter cookies recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
