Coconut Shortbread Easter Cookies. Just A Few Simple Ingredients Make The Best and Cutest Easter or Spring Cookies How To Make Shortbread Cookies. Beat together the butter and sugar in the bowl of an electric mixer (you can also mix the dough by hand). Add the vanilla extract and mix until combined. Sift together the flour and salt and add it to the butter and sugar mixture. How to make coconut shortbread cookies.

Making the coconut shortbread cookies is super simple. You start by beating the butter and sugar together until smooth. Once it's nice and cool, it's very easy to slice it. You can cook Coconut Shortbread Easter Cookies using 10 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Coconut Shortbread Easter Cookies

Prepare 12 ounces of unsalted butter, at room temperature (3 sticks).
It's 1 cup of granulated sugar.
You need 3 1/2 cups of all purpose flour.
You need 1/2 teaspoon of salt.
Prepare 1 1/2 teaspoon of vanilla extract.
Prepare 1 of large egg lightly beaten with 1 tablespoon water (egg wash).
You need 7 ounces of seeetened flaked coconut.
It's of about 32 chocolate small eggs, I used Ghirdelli chocolate mini m.
You need of for white chocolate drizzle.
It's 4 ounces of white chocolate, melted, for best results don't use chi.

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! 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!

Coconut Shortbread Easter Cookies step by step

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.
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Fabulous recipe and delicious buttery cookies, turned out as you said. I used the gram weight for the recipe as I don't have any. Line a baking sheet with parchment paper and set aside. In a large dish, mix softened butter, powdered sugar and vanilla with an electric mixer on medium speed, until it becomes light and fluffy. They are keto-friendly using sugar-free Monk Fruit Syrup.