Coconut Shortbread

By Bailey1_

Ingredients

• 1/2 cup cold butter
• 1 cup desiccated (dried) coconut
• 1 cup white rice flour
• 1/2 cup shredded coconut
• 2 eggs
• 1 tsp honey plus extra for glazing
• pinch sea salt
• 1 tbsp water
• coconut flakes, for garnish
• sparkling sugar, for garnish

Preparation

Step 1

In a medium bowl, cut butter into dried and shredded coconut until mixture forms irregular pea-sized clumps.

Add remaining ingredients. Mix together with your hands until soft dough has formed. Pat dough into non-stick mini-cupcake pan. Bake in a preheated oven at 350 F (convection: 325 F) for 15-20 minutes.

While still warm, remove from pan and glaze with extra honey. Sprinkle with coconut flakes and sparkling sugar. Store in airtight container for up to a week.