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After the“coconut tuiles” and the“coconut cake with pineapple“, I logically propose you the “coconut shortbread”! By now you know my passion for shortbread cookies. I can’t help but experiment. These little cookies have no pretension, except to treat you with an ice cream for example! You can also imagine dipping them in a tempered chocolate to wrap them up and make them even more caloric! The result is crispy as can be for 5 minutes of work! Get cooking!
Recipe of the shortbread coconut:
-200g of flour
-70g of dried grated coconut
-125g of butter (or 85g of “crisco” and 40g of butter)
-100g of sugar
-25g of egg
-a few drops of liquid vanilla
Put the sugar, flour and coconut in a bowl.
Add the soft butter.
Here I put crisco+butter. A simple experiment, but one that proves interesting: indeed, we smell less butter, which leaves more room for the coconut.
Add the 25g of egg and the liquid vanilla.
Mix just enough to homogenize the dough.
Cook with the chosen method! You can either roll out the dough and cut it with a cookie cutter, or (like I did here!) put the dough in a pastry gun and cut slices.
See the method with the “Portsall shortbread”.
Bake at 180°C for 20 minutes or until golden brown.
Let cool on a wire rack then store in an airtight box.
