Enjoy the rich flavor combination of these toasted coconut and ginger-infused shortbread cookies. The warm ginger complements the nutty toasted coconut perfectly, creating a treat that is both comforting and indulgent.
Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/2 cup toasted coconut flakes. 2 tsp ground ginger. 1/4 tsp salt.
Instructions: Preheat the oven to 325F 165C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the ground ginger and salt to the butter-sugar mixture, and mix until well combined. Gradually add the all-purpose flour to the mixture, mixing until a dough forms. Be careful not to overmix. Fold in the toasted coconut flakes, ensuring even distribution throughout the dough. Shape the dough into a log or desired cookie shapes, wrap in plastic wrap, and chill in the refrigerator for about 30 minutes. Once chilled, slice the dough into rounds if you shaped it into a log. Place the cookie rounds on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once completely cooled, the cookies are ready to be enjoyed!
Prep Time: 20 minutes
Cook Time: 15 minutes
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