3 Reviews

Loved these cookies. I made half a recipe to serve with our Thai shrimp and spinach entree. Only baked 9 but they were so good. Will bake the rest today.

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adopt a greyhound January 18, 2013

I love coconut and shortbread so this was a winning combination to startfor me and these didn't disappoint! I cut the recipe in half, and the only change in ingredients I made was to sub 6 TBLS of coconut flour for 6 of the all purpose. After mixing I rolled the dough into logs and chilled, then sliced off the cookies I wanted to bake - much simpler then the other method. I sprinkled with coarse decorator sugar crystals before baking. The coconut flavor is a little lighter then I'd hoped, but still quite yummy. I'm going try melting some unsweetend choc with coconut cream and giving them a drizzle - I'll report back later! Thanks Az G for sharing! Made by one of the Unrulies Under the Influence for ZWT6

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momaphet May 28, 2010

Made as written for ZWT6 as my 1st effort & I love this shortbread! The dough is buttery soft, but still rolled easily for me w/some chill time & w/o using extra flour. The coconut flavor is a lively presence at a perfect level. I do not recall ever using a heavy amt of cornstarch in shortbread b4 or an extended baking time at a lower oven temp, but both work well & the texture is spot on. It is a bit plain visually, so I opted for a generous sprinkle of sugar for its sparkle & suggest that + the chill time I mentioned. Thx for sharing this great recipe w/us. Yum!

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twissis May 20, 2010
Toasted Coconut Shortbread