Coconut Shortbread Cookies
- 1 cup unsweetened shredded coconut* - (abt 3 oz)
- 1 1/2 cups unsalted butter - (3 sticks) room temperature
- 1 cup sugar plus
- 1 tablespoon sugar
- 1 1/4 teaspoons coarse kosher salt
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
* Available at natural foods stores and some supermarkets.
Preheat oven to 325 degrees. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely.
Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together; divide in half. Flatten each half into disk; wrap each in plastic and chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
Preheat oven to 325 degrees. Line 2 rimmed baking sheets with parchment paper. Roll out 1 dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies. Repeat procedure with remaining dough disk until all of dough is used.
Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.)
This recipe yields about 6 1/2 dozen cookies.