Yield: 24 cookies
Coconut Whipped Shortbread Cookies
Looking for a buttery, soft coconut cookie? Look no further than these delectable Coconut Whipped Shortbread Cookies. Unlike traditional shortbread cookies, these whipped shortbreads are lighter, softer, and have a tropical twist of coconut.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch, plus extra dusting for hands
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 cup sweetened shredded coconut
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Instructions
- Preheat oven to 325°F and line two cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl beat butter and powdered sugar for 3 minutes, until light and airy. Beat in flour, cornstarch, salt, vanilla extract, and coconut extract until well combined. Fold in shredded coconut. Dough will be very soft.
- Dust your hands with cornstarch, then form dough into balls about 1 tablespoon in size and roll into a ball.
- Place on lined cookie sheets, leaving a little room for spreading. Cookies will not spread much as they bake. Optional: you can also press down top of each dough ball with a fork that has been dipped in cornstarch (to prevent sticking) for a flatter final cookie.
- Bake for 14-16 minutes, or until tops look just set. Cookies will not brown, but will be done. Remove from oven and allow to cool on baking sheet for 10 minutes before moving to a cookie cooling rack to finish cooling.
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Nutrition
Serving: 1 cookie, Calories: 131kcal, Carbohydrates: 12g, Protein: 1g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 35mg, Potassium: 24mg, Fiber: 0.4g, Sugar: 4g, Vitamin A: 237IU, Vitamin C: 0.03mg, Calcium: 4mg, Iron: 0.4mg