Toasted Coconut Shortbread

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

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.