Make Ahead

Coconuttiest Shortbread Cookies

May 14, 2013
Photo by James Ransom
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

Test Kitchen Notes

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
In This Recipe
  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.
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Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for the best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Born in West Virginia, raised in Michigan, I moved to Ohio for college and have lived there on and off since. I love to meet farmers and local producers. Cooking is an extension of this love. You can follow my move from government analyst to cottage industrialist and view the food I cook for my personal mad scientist on