Hey everyone, it’s Carrillo, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, coconut shortbread easter cookies. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Coconut Shortbread Easter Cookies is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Coconut Shortbread Easter Cookies is something that I’ve loved my whole life.
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To begin with this recipe, we have to first prepare a few components. You can have coconut shortbread easter cookies using 10 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Shortbread Easter Cookies:
- Get 12 ounces unsalted butter, at room temperature (3 sticks)
- Prepare 1 cup granulated sugar
- Take 3 1/2 cups all purpose flour
- Prepare 1/2 teaspoon salt
- Prepare 1 1/2 teaspoon vanilla extract
- Make ready 1 large egg lightly beaten with 1 tablespoon water (egg wash)
- Prepare 7 ounces seeetened flaked coconut
- Make ready about 32 chocolate small eggs, I used Ghirdelli chocolate mini m
- Get for white chocolate drizzle
- Get 4 ounces white chocolate, melted, for best results don't use chi
I next tried substituting an equal amount of unsweetened coconut, and the result was perfect. The first time, I made the recipe exactly as printed and found the coconut flavor good, but the cookie a bit sweet for my taste, though others did not agree. The first day, the texture was good, but quickly became much softer than a shortbread should be. I next tried substituting an equal amount of unsweetened coconut, and the result was perfect.
Steps to make Coconut Shortbread Easter Cookies:
- Preheat the oven to 350. Line baking sheets with parchment paper
- Unwrap and have ready the chocolate mini eggs
- Whisk in a bowl the flour and salt
- In another large bowl beat butter, sugar and vanilla until light and fluffy
- 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
- Roll the dough into golf size balls. Roll in egg wash
- Roll in coconut to cover
- Place on prepared pans and bake 20 to 25 minutes until golden
- When they come out of the oven gently press a chocolate egg in the center of each cookie
- Transfer to a rack tocool completely
- Finish cookies
- Drizzle melted white chocolate over cookies and allow to dry
But for these coconut shortbread cookies, you may want to use a sugar alternative instead of dates to preserve to coconut taste. Come back and let me know if you try it! I used the gram weight for the recipe as I don't have any cup. They do not have a strong coconut flavor and taste like a simple shortbread cookie! It's no secret, I love sweets - cupcakes, ice cream, cookies!
So that’s going to wrap it up for this exceptional food coconut shortbread easter cookies recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this site in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope this site becomes “the place to be” when it comes to coconut shortbread easter cookies cooking. Go on get cooking!
