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Ingredient
Coconut Shortbread Easter Cookies
Introduce
Chef :
fenwayCoconut Shortbread Easter Cookies
Tender little shorbread cookies with toasted coconut and a creamy toffee Easter egg in the center. Happy Easter!
Ingredient
Food ration :
32 servingsCooking time :
20 mins
1 cup
granulated sugar
3 1/2 cups
all purpose flour
1/2 teaspoon
salt
1 1/2 teaspoon
vanilla extract
7 ounces
seeetened flaked coconut
Cooking instructions
* Step 1
Preheat the oven to 350. Line baking sheets with parchment paper
* Step 2
Unwrap and have ready the chocolate mini eggs
* Step 3
Whisk in a bowl the flour and salt
* Step 4
In another large bowl beat butter, sugar and vanilla until light and fluffy
* Step 5
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
* Step 6
Roll the dough into golf size balls. Roll in egg wash
* Step 7
Roll in coconut to cover
* Step 8
Place on prepared pans and bake 20 to 25 minutes until golden
* Step 9
When they come out of the oven gently press a chocolate egg in the center of each cookie
* Step 10
Transfer to a rack tocool completely
* Step 11
Finish cookies
* Step 12
Drizzle melted white chocolate over cookies and allow to dry
* Step 13
* Step 14
* Step 15
* Step 16
Note: if there is a photo you can click to enlarge it
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