Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, coconut shortbread easter cookies. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Coconut Shortbread Easter Cookies is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Coconut Shortbread Easter Cookies is something that I have loved my entire life. They are fine and they look fantastic.
Coconut Shortbread Cookies are gluten free cookies made from coconut flour, butter, sugar, and a hint of vanilla. Decorating Easter biscuits is a great way to spend the holidays with the kids or just to brush up on your own skills. These Coconut Shortbread Cookies are so easy to make.
To begin with this 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 can achieve that.
The ingredients needed to make Coconut Shortbread Easter Cookies:
- Make ready 12 ounces unsalted butter, at room temperature (3 sticks)
- Make ready 1 cup granulated sugar
- Make ready 3 1/2 cups all purpose flour
- Get 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
- Take about 32 chocolate small eggs, I used Ghirdelli chocolate mini m
- Prepare for white chocolate drizzle
- Prepare 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. Delicious toasted coconut shortbread cookies are something that should be enjoyed year round, but the cute bunny cut outs make them a perfect fit for spring. These cookies created by The Green Life are also a ideal for people with dietary restrictions as they are vegan and gluten free.
Steps 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
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. You will love this Coconut-Lime Shortbread Cookies Recipe! Buttery shortbread cookies baked with a good hint of lime and toasted coconut…then topped with a sweet lime glaze…how could you go wrong?! These Coconut Shortbread Cookies work well for a cookie swap, because you can easily make several batches.
So that is going to wrap this up for this exceptional food coconut shortbread easter cookies recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
