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The ingredients needed to prepare Coconut Shortbread Easter Cookies:
- Take 12 ounces unsalted butter, at room temperature (3 sticks)
- Prepare 1 cup granulated sugar
- Take 3 1/2 cups all purpose flour
- Take 1/2 teaspoon salt
- You need 1 1/2 teaspoon vanilla extract
- Get 1 large egg lightly beaten with 1 tablespoon water (egg wash)
- Prepare 7 ounces seeetened flaked coconut
- You need about 32 chocolate small eggs, I used Ghirdelli chocolate mini m
- You need for white chocolate drizzle
- Provide 4 ounces white chocolate, melted, for best results don't use chi
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
For these Coconut Shortbread Cookies, buttery shortbread dough is made from scratch, baked until crisp, then half-dipped in dark chocolate and toasted coconut for a delicious treat. Its simplicity lets the butter flavor truly shine. These cookies have the taste and texture of one of those Danish holiday cookies that come in the little blue tins. The coconut in these cookies adds fat for an even more buttery treat with faintly nutty notes and no noticeable. You will love this Coconut-Lime Shortbread Cookies Recipe!
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