Coconuttiest Shortbread Cookies

By • May 14, 2013 • 46 Comments



Author Notes: I like recipes that are adaptable. This is a take on my Scottish Shortbread recipe, which usually calls for brown rice flour to add a crumbly texture. I find coconut flour adds both texture and a lovely, nutty flavor. The butter and coconut oil ensure that the cookie is still crispy and durable, just as a shortbread should be. For a twist, roll the cookies in lime-infused sugar. I like to stamp my shortbread with springerle molds to make them extra special. I also like to use this dough to make press-in tart dough; one batch of this recipe will yield one 10-inch shortbread tart crust. Hilarybee

Food52 Review: I was a little concerned about the size of the evaporated cane sugar granules. Would they dissolve into the batter? No worries, it seems to add a very subtle sugar bite. When cooled, the cookies become solid enough to pop into your mouth and dissolve into coconut bliss. My husband loved them, and he never liked coconut before. A winner!ritagorra

Makes 2 dozen cookies

  • 2 cups all-purpose flour
  • 1/4 cup coconut flour
  • 1/4 cup confectioner's sugar
  • 1/4 teaspoon salt
  • 1/2 cup high-fat butter (Plugra, KerryGold etc), at room temperature
  • 1/2 cup coconut oil, room temperature
  • 1/2 cup evaporated cane juice (organic sugar)
  • 2 egg yolks
  1. In a small bowl, sift all of the dry ingredients together. Discard any hard bits or clumps. Set aside.
  2. Combine the butter and coconut oil in the bowl of stand mixer. Cream on medium speed for two to three minutes, until the two are combined. Scrape the bowl down, and beat for another minute.
  3. With the mixture still running on medium, add the sugar in a slow stream. Beat for another two minutes, then scrape down the bowl. Add the egg yolks one at a time, scraping the bowl between each addition. Beat for another two minutes, until the mixture looks white and satiny.
  4. Add the flour all at once. Cover the mixer head and bowl with a large tea towel. Hold the towel in place while pulsing the mixer on medium for 30 seconds. Peek under the towel -- cookie dough curds should have formed. If so, shake out the excess flour from the towel into the bowl and mix for another 15 to 20 seconds until just incorporated. If not, mix for another 30 seconds, with the towel in place, then proceed.
  5. Scrape out the bowl and form two balls of dough. If you want to make shortbread coins, roll the two balls into snakes and chill for at least 2 hours, and up to 24 hours. If you want to stamp the cookies, as I have, place a large piece of plastic wrap on top of the mound of dough and one beneath the dough ball. Roll the dough balls into disks about 3/4-inch thick. Chill.
  6. When ready to bake, preheat oven to 350 degrees. If making coins, cut them about 1/2-inch thick. If stamping, cut the dough using a cutter that is roughly the same size and shape as your cookie stamps. I use the small 3/4-inch round size, which is the same size as my stamps. Cut the cookies, and then dust with sanding sugar or finely ground evaporated cane juice. Use your forefinger and thumb to hold the dough in place while stamping with the other hand. After stamping, I like to go back around with the cookie cutter so that my cookies are perfectly round and uniform.
  7. Bake for 14 to 16 minutes, rotating halfway through. My oven runs cool, so I tend to bake for the full 16 minutes.
From Our Friends
powered by ZergNet

Comments (46) Questions (0)

Default-small
Default-small
Photo(8)

3 months ago Vanessa Richardson

Is it possible to use regular sugar in this recipe? I have everything else on hand so was hoping to avoid another trip to the grocery store :)

Hilary_sp1

2 months ago Hilarybee

Evaporated cane juice is "regular sugar." It's just granulated sugar that hasn't been whitened. So go ahead, if you have granulated sugar, use it.

Default-small

7 months ago NickV

If using a stamp can you just roll into balls and press them down with the stamp?

Hilary_sp1

7 months ago Hilarybee

Hi Nick- I would still chill the dough before rolling it (or scooping) into balls. The dough has to chill or else it will just crumble apart.

Stringio

7 months ago Heidi Thompson

These are in my oven right now. I am trying them with gluten free all purpose flour and coconut sugar icing sugar. So far, so good!

Hilary_sp1

7 months ago Hilarybee

How'd the Gfree flour go, Heidi? I'm curious to know.

Stringio

7 months ago Heidi Thompson

The gluten free flour worked great! I had to use 2 XL eggs and a little bit of almond milk in the batter because they got pretty sticky. It made the cookies have a stronger coconut flavor and they are tasty :)

Default-small

8 months ago Laurie Lynn

These are Delicious. My coconut oil is solid and can be found in the oil section of any supermarket

Hilary_sp1

7 months ago Hilarybee

Hi Laurie, thanks for giving them a try. Coconut oil is increasingly easy to find in most places.

Default-small

10 months ago Ellen Ridge-Cooper

I must have done something wrong. After refrigeration I have nothing but crumbs that won't stick together. I may have made an error with the coconut oil. Is that actually a fluid type oil? The product I used was solid at room temp. I assumed coconut butter and coconut oil were the same. Was I wrong?

Hilary_sp1

10 months ago Hilarybee

Hi Ellen-- Coconut butter is not coconut oil. Think of this just like any other nut. Just as there is peanut butter and peanut oil, same with the coconut.

The oil will be liquid or solid depending on the temperature that you keep it at. If it is warm where you are it will be liquid. Coconut butter includes the actual meat of the coconut and thus is not 100% fat. Whereas coconut oil is almost 100% fat-- it is made by drying the coconut husk and meat and then it is pressed until only the pure fat is left in the product. Unfortunately, coconut butter does not contain enough fat to make this recipe work.

Default-small

11 months ago Eartha

Where does one get coconut flour? Or does one make it???

Hilary_sp1

11 months ago Hilarybee

You can find it at the health food store, or in the Gluten Free section of most large grocery stores Kroger, Giant, etc.

Default-small

about 1 year ago Shantelbz

I should probably have attempted something similar however I love and use coconut flour often and my son likes the taste of it. Thank you Hilarybee

Default-small

about 1 year ago Shantelbz

Hi Hilarybee.. no I didn't shape into disks, I don't actually know what that means exactly, I am not an experienced cookie baker; I can make most things with much success but cookies for some reason is where I fall short. I chilled the dough overnight and followed the recipe and instructions exact in exception of the high fat butter and making the discs. I am going to sound like I shouldn't be making these but what is disc making and cookie stamping?

Hilary_sp1

about 1 year ago Hilarybee

So cookie stamps are a tool that can imprint a design on a cookie, see my second photo in the recipe. To make dough disks, you would form to balls of dough, and then roll them into circular disks in between two pieces of plastic wrap. If you don't want the dough to crumble, you have to do this before you put it in the fridge. If you want an easier way, form the dough into snakes (or ropes) and just cut them into circles using a knife.

Default-small

about 1 year ago Shantelbz

Did anyone experience crumbling when you took the dough out of the fridge? I went to get ready to roll it out and it crumbled and I am not sure what I did wrong. I used the correct amount of ingredients except a high fat butter, I used organic but that should not have made a difference. Any feed back will be appreciated.

Hilary_sp1

about 1 year ago Hilarybee

Hi there. Firstly, the high fat butter is important to the recipe, and prevents crumbling. If you want to use regular butter, I suggest forming the dough into snakes and cutting the cookies into coins. Without the high fat butter, the dough will not have the elasticity. Secondly, did you shape the dough into disks before you refrigerated? That is really key. Lastly, how long did you chill the dough? It should be rock solid if you let it sit for at least two hours. If you live in a really humid place, like I do, I'd let the dough sit overnight. Thanks for trying my recipe. I hope they at least tasted good!

Default-small

about 1 year ago Shantelbz

I am very excited to try this recipe, I normally don't make cookies because they always seem to harden before we can eat them. Where would I find evaporated cane juice? That would be the only thing I don't have on hand? Thank you :)

Hilary_sp1

about 1 year ago Hilarybee

Evaporated Cane Juice is minimally processed sugar and is available at most major grocery stores. I've seen it everywhere from Kroger to Walmart to Trader Joes. You want it to be granulated, not in large raw crystals. If you can't find it, use granulated sugar.

021

about 1 year ago krusher

I also saved this as soon as it appeared. If I am going to sin in the baking area (being I do not have a sweet tooth) I head to a shortbread - adding coconut to it makes it irresistible for me. I printed it even and have it in a binder right beside the kitchen. Means it will be cooked very soon.

Hilary_sp1

about 1 year ago Hilarybee

Thank you, krusher. I'm glad I could tempt you. I'm nearly always in favor of vegetables and fruit, but I love to bake. This has to be one of my absolute favorite recipes that I've written. Sometimes simple, but smart recipes can be the best!

Parmigiano-reggiano_gal

about 1 year ago PRST

This is on the top of my cookie list to bake, hopefully this weekend. Thanks Hilarybee and congratulations!

Hilary_sp1

about 1 year ago Hilarybee

Thank you very much! Hope you enjoy them.

Stringio

about 1 year ago deannanana

What is high-fat butter? Doesn't all butter have the same amount of fat?

Hilary_sp1

about 1 year ago Hilarybee

Deannanana, the short answer is no, not all butter is created equal. The FDA stipulates that AA grade butter contain no less than 80% butter. European brands will often have 83% butterfat content, sometimes more. I personally like how well KerryGold works in this recipe. You can use regular butter, they will be slightly more crisp, less melt-in-your mouth.

Hilary_sp1

about 1 year ago Hilarybee

*FDA stipulates butter contains no less than 80% butter fat. The rest is milk solids, water.

Massimo's_deck_reflection_10_27_13

about 1 year ago lapadia

Congrats on the CP! Your recipe is definitely on my "to make" list, as noted earlier on.

Hilary_sp1

about 1 year ago Hilarybee

Thank you very much!

New_years_kitchen_hlc_only

about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

What a wonderful, versatile recipe! I had a mixed berry tart recently that my cousin made using a shortbread cookie dough for the crust. It was out of this world. This sounds perfect for that use. What good timing -- I'm saving this to my must-try-soon collection. (And I thank you in advance on behalf of all of the guests at my next dinner party.) ;o)

Hilary_sp1

about 1 year ago Hilarybee

Thank you, AJ! I'm excited about the CP--James Ransom's picture is so beautiful. This recipe yields a really nice shortbread crust. You can roll it out, but I am lazy and just press it in the tart mold. After baking it seems so solid, but just melts in your mouth. I haven't tried it yet, but I think this dough would make fantastic tartelettes.

036

about 1 year ago aargersi

Abbie is a trusted source on General Cooking.

LOVE that idea! Saved!

Hilary_sp1

about 1 year ago Hilarybee

thank you.

Default-small

about 1 year ago Gail Viechnicki

These sound great... but where do you find coconut flour? I have an Asian market nearby (H-Mart, outside DC), which would be my first spot to hunt it down... Thanks!

Hilary_sp1

about 1 year ago Hilarybee

Gail, I would look for coconut flour in a health food store, or in the baking section of a large grocery store. Look for it with the "gluten free" or "special diets"

Massimo's_deck_reflection_10_27_13

about 1 year ago lapadia

Love shortbread and the usage of coconut products in this recipe, thanks for sharing it!

Hilary_sp1

about 1 year ago Hilarybee

Thank you! Please let me know if you try it and make any changes so I can incorporate them!

Massimo's_deck_reflection_10_27_13

about 1 year ago lapadia

Well, I have the recipe printed, no telling when I will get the time but will definitely let you know how it goes :)

Summer_2010_1048

about 1 year ago Midge

These sound delightful, love the stamping.

Hilary_sp1

about 1 year ago Hilarybee

thank you! cookiestamp.com is where I recommend getting them. They have the best designs.

Img_0836-001_(1)

about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

These are lovely, h!

Hilary_sp1

about 1 year ago Hilarybee

Thank you! You can do the stamping technique on any well chilled shortbread.

3-bizcard

about 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

This is a wonderful recipe. Have been wanting to find a good shortbread recipe and I love that it can be used as a tart crust also.

Hilary_sp1

about 1 year ago Hilarybee

Thanks, Suzanne. I've been meaning to get the traditional Scottish shortbread recipe up here, too. I tried yesterday and had a bit of a computer meltdown. I often use shortbread dough as a press in tart. This is a little sweeter than a traditional pate sablee- it makes a nice crust for a not-too sweet key lime curd with roasted mangoes.

Img_3538

about 1 year ago Summer of Eggplant

So pretty!

Hilary_sp1

about 1 year ago Hilarybee

thank you!