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How to Prepare Perfect Coconut Shortbread Easter Cookies

Coconut Shortbread Easter Cookies. Coconut Shortbread Cookies, a quick fix when you feel like snacking, and your sweet tooth is craving something yummy. Soft, almost melting in your mouth, buttery, full of coconut flavour Shortbread cookies are a favourite of mine. They are rich, yet delicate, and the flavours can vary grately.

Coconut Shortbread Easter Cookies These Coconut Shortbread Cookies work well for a cookie swap, because you can easily make several batches. These crunchy coconut shortbread cookies are sweet, salty, and totally addictive! The cookies and the cookie glaze are both egg-free. You can cook Coconut Shortbread Easter Cookies using 10 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Coconut Shortbread Easter Cookies

  1. You need 12 ounces of unsalted butter, at room temperature (3 sticks).
  2. It's 1 cup of granulated sugar.
  3. It's 3 1/2 cups of all purpose flour.
  4. It's 1/2 teaspoon of salt.
  5. Prepare 1 1/2 teaspoon of vanilla extract.
  6. It's 1 of large egg lightly beaten with 1 tablespoon water (egg wash).
  7. Prepare 7 ounces of seeetened flaked coconut.
  8. It's of about 32 chocolate small eggs, I used Ghirdelli chocolate mini m.
  9. You need of for white chocolate drizzle.
  10. You need 4 ounces of white chocolate, melted, for best results don't use chi.

Toasted Coconut Shortbread Cookies, for the coconut lovers! Yesterday afternoon I visited my former work colleagues in the Registrar's Office at Memorial University for sort of a "private" book signing of my new cookbook. Delicious toasted coconut shortbread cookies are something that should be enjoyed year round, but the cute bunny cut outs make them a perfect fit for spring. These cookies created by The Green Life are also a ideal for people with dietary restrictions as they are vegan and gluten free.

Coconut Shortbread Easter Cookies instructions

  1. Preheat the oven to 350. Line baking sheets with parchment paper.
  2. Unwrap and have ready the chocolate mini eggs.
  3. Whisk in a bowl the flour and salt.
  4. In another large bowl beat butter, sugar and vanilla until light and fluffy.
  5. Beat flour in slowly and beat just until it forms a dough and all flour is incorperated. Press dough into a mass woth your hands.
  6. Roll the dough into golf size balls. Roll in egg wash.
  7. Roll in coconut to cover.
  8. Place on prepared pans and bake 20 to 25 minutes until golden.
  9. When they come out of the oven gently press a chocolate egg in the center of each cookie.
  10. Transfer to a rack tocool completely.
  11. Finish cookies.
  12. Drizzle melted white chocolate over cookies and allow to dry.
  13. .
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These Coconut Flour Shortbread Cookies are a delicious, healthy treat not only for the holidays. And especially this coconut shortbread cookies recipe has been in the testing and developing phase for some time. Trust me when I say I've had my share of the good, bad and ugly in terms of coconut. Add sifted powdered sugar on cooled cookie. Decorating Easter biscuits is a great way to spend the holidays with the kids or just to brush up on your own skills.

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