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Toasted Coconut Shortbread

Toasted Coconut Shortbread
YIELDS
12 servings
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Ingredients

½
cup sweetened coconut, fine shred
1
cup and 2 tbsp all purpose flour
¼
cup sugar
dash of salt
½
cup unsalted butter at room temperature
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Directions

Step 1

Preheat oven to 350 °F. Spread coconut on an ungreased baking tray and toast for 10 minutes, stirring once. Allow to cool.

Step 2

Combine flour, sugar and salt in a food processor. Add butter in pieces and pulse just until dough is crumbly. Turn dough out onto a lightly floured surface and sprinkle toasted coconut over. Work coconut into dough until dough comes together. Dust work surface again and roll out dough into a rectangle about 1/8 –inch thick, and cut into squares. Use a spatula to lift cookies onto a parchment-lined baking tray and bake, on the center rack of the oven for 10 to 12 minutes, just until edges of cookie colour slightly. Cool cookies on the pan for 5 minutes before removing to cool completely.

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