Meltaway Coconut Shortbread Cookies
Prep Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes (excluding chill time)
Yield: 48 cookies
Description
Is it ever too early to start thinking about holiday baking? These delightful coconut shortbread cookies have been a staple of my holiday tradition for years, and they were my dadโs favorite. I cherish making them every year to keep that tradition alive. The key to these cookies is the coconut, which is finely ground in the food processor before adding to the doughโthis ensures that the coconut pieces are small and seamlessly blend into the dough. While the dough itself isn’t particularly sweet, the magic happens after baking. These meltaway cookies are โdouble dunkedโ in confectionersโ sugar, giving them a wonderfully sweet finish. These cookies are perfect for any occasion, not just the holidays, so feel free to make them year-round. Store them in an airtight container in a cool place to keep them fresh.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 1/2 cup |
| Margarine | 1/2 cup |
| Shortening | 3 tbsp |
| Sugar | 2 tbsp |
| All-purpose Flour | 1 cup |
| Coconut (shredded) | 3/4 to 1 cup |
| Confectioners’ Sugar | 3 to 4 cups (for coating) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 98.7 kcal |
| Total Fat | 5.2 g |
| Saturated Fat | 2.8 g |
| Cholesterol | 5.1 mg |
| Sodium | 14.4 mg |
| Total Carbohydrates | 12.7 g |
| Dietary Fiber | 0.4 g |
| Sugars | 8.3 g |
| Protein | 0.7 g |
Instructions
-
Prepare the Dough
Begin by creaming together the margarine, shortening, and sugar until the mixture is light and fluffy. Gradually add the all-purpose flour to this mixture, stirring until well combined. In a food processor, pulse the shredded coconut until finely ground, ensuring itโs small enough to blend into the dough without large chunks. Once done, fold the coconut into the flour mixture and mix well until fully incorporated. -
Shape the Dough
Lay two 16-inch lengths of plastic wrap on a flat surface. Spoon half of the dough onto the center of each strip of plastic wrap. Carefully fold the edges of the plastic wrap over the dough and shape it into a log, slightly larger than the diameter of a golf ball. Wrap the ends of the plastic tightly under the dough to seal it. Chill the dough in the refrigerator until firm, which should take about an hour. -
Slice and Bake
Once the dough has firmed up, preheat your oven to 375ยฐF (190ยฐC). Remove the dough logs from the plastic wrap and slice them into rounds approximately 1/4 inch thick. Arrange the slices on a non-stick cookie sheet, ensuring they are spaced about 1 inch apart. Bake for about 15 minutes, or until the edges of the cookies are lightly browned. -
Coat with Confectionersโ Sugar
As soon as the cookies come out of the oven, carefully transfer them to a shallow dish filled with confectioners’ sugar. Immediately coat both sides of each cookie with the sugar, shaking off any excess. The cookies will be very tender when hot, so handle them gently to avoid breaking them. Place the sugar-coated cookies on a wire rack to cool completely. -
Double Coat and Store
Once the cookies have cooled completely, give them a second dunk in confectioners’ sugar to create an extra layer of sweetness. Store the cookies in an airtight container in a cool place to maintain their freshness and delicate texture.
Notes
- The yield of this recipe can vary based on how thick or thin the dough is sliced, but this recipe typically yields around 48 cookies.
- If youโre making these cookies ahead of time for the holidays, they can be stored for several days in an airtight container without losing their delicious texture.
- To make the preparation even easier, consider using the food processor for mixing the dough, although I recommend trying the traditional method first for the best results.
