Description
A buttery, crumbly shortbread cookie infused with toasted coconut for a delightful tropical twist.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup shredded coconut, toasted
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Gradually mix in the flour and salt until just combined. Fold in the toasted coconut.
- Press the dough into an even layer on the prepared baking sheet, about 1/2-inch thick.
- Bake for 25-30 minutes, or until the edges are lightly golden. Let cool slightly before cutting into squares or bars.
Notes
You can customize the seasonings to taste.