Coconut Shortbread Cookies
Chocolate Shortbread Coconut Cookie 🥥🤎 @yu.jung made the cutest coconut cookie on TikTok. She baked it on a sheet pan so it spread flat and called it a fail, but honestly the idea was too good not to try. I pressed mine into a silicone mold to hold the coconut shape, then hand painted the shell with chocolate to bring it to life. Recipe below!
Shortbread Coconut Cookies 🥥
Buttery, tender shortbread meets sweet coconut for the dreamiest melt-in-your-mouth bite. Finished with a chocolate brush for that perfect coconut shell look.
Ingredients
2 cups butter (4 sticks), room temperature
1 ½ cups granulated sugar
1 tablespoon vanilla extract
1/2 teaspoon almond extract
½ teaspoon salt
3 cups all-purpose flour
2 ½ cups sweetened shredded coconut, pulsed until a fine powder
For Coloring
Brown food coloring gel or dark cocoa powder
White food coloring gel
For Finishing
½ cup melted chocolate
Directions
1. Pulse the shredded coconut in a food processor until fine and smooth.
2. In a large bowl, mix butter and sugar until soft and creamy. Add vanilla, almond extract, and salt. Mix in flour, then fold in the ground coconut. *You could also add 1/2 teaspoon of coconut extract instead of almond extract if desired.
3. Split the dough evenly into two small bowls. Add a teaspoon of brown and one teaspoon of white to the second bowl. Use gloves to mix the colors.
4. Roll each dough ball into a ¼-inch thick disc, wrap in plastic wrap and freeze for 1 hour.
5. Using a three inch cookie cutter, make 3-inch circles. Place one brown and one white circle into each round cavity of the Silicone sphere molds.
6. Bake at 400°F for 15 minutes. Allow to cool. Refrigerate for one hour until firm.
8. Brush melted chocolate over the tops using a small paintbrush to create a coconut shell look.
Styling Notes
Serve in a bowl or crate with real coconuts for that beachy, elevated moment.
