Summertime and the Bakin’ Is Easy

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This has hardly been the summer to turn on the oven but when the hot and steamy weather turned cool with low humidity, I had to make my family's favorite summer time cookie to go with lemonade and vanilla ice cream. This is the easiest cookie in the world to make so don’t leave summer behind without enjoying them.


Coconut Shortbread Cookies

Makes about 3 ½ dozen

1cup butter softened
¾ cup sugar
1 tablespoon pure vanilla extract
1 ¾ cup unbleached all purpose flour
1 -1/3 cups flaked coconut
3 ounces semi sweet chocolate, coarsely chopped

Beat butter and sugar in a mixer until light and creamy looking. Add vanilla. On medium speed mix in the flour and combine well. Mix in 1 cup of the coconut and combine well. Stir in the chocolate.

Divide the dough in half and form two logs each about 12 x 2 inches.

Wrap each in plastic wrap and refrigerate overnight. When ready to bake pre-heat the oven to 350F. Sprinkle the remaining 1/3 cup coconut on a cutting board. Brush each log with water on both sides and then roll in the coconut to coat. While cold, cut the logs into ¼ inch thick slices and place them on parchment lined baking sheets. Bake 12-15 minutes or until the edges begin to brown. Cool on sheet then remove to rack to cool completely

User Comments

Louisa Griffes's avatar

Louisa Griffes said on November 24, 2013

Is the shredded coconut for these sweetened or unsweetened?

Thank you.