While searching through the Ohana Cookbook to find a first recipe to share with you, I knew it had to be something very special. It needed to be something that most people think of when they think of Hawai`i, it had to be something made with COCONUT!!! …and I wanted it to be something a little out of the ordinary too. So I chose coconut shortbread.
I’m not big on desserts that are extremely sweet and this one fits the bill. It is quick, easy, and only contains FIVE INGREDIENTS.
Ingredients you will need: (Directions from cookbook in bold, my comments in italics.)
1 lb. OF BUTTER OR MARGARINE
I always use real butter when I bake, no substitutions on the good stuff!
1 CUP SUGAR
2 t. VANILLA
2 CANS COCONUT, CHOPPED (May be decreased, if desired) uhmm…use it ALLLLLL!!! The cans are 7 oz. each, so if you can’t find them, a 12-14 ounce bag of sweetened shredded coconut will work fine…I used all 14 ounces of course.
4 CUPS FLOUR
Mix in order given. I was a little distracted getting everything ready for the step-by-step photos and omitted this step. I did manage to dump them all in the mixing bowl in the order given, but forgot to mix each ingredient before adding the next one…it all worked out fine in the end. I do not own an electric stand mixer anymore, so I had to mix it the old fashion way with a WOODEN SPOON!!!! (gasp!) Towards the very end, I did mix it with my hands to make sure everything was incorporated well.
Make into rolls and wrap in wax paper. Mine ended up being two 15 inch rolls.
Chill overnight. I put one roll in the refrigerator to chill overnight and put the other in the freezer for an hour…because…well…I didn’t feel like waiting until morning!
I made a batch the next morning too from the dough that had been in the refrigerator over night. I did not notice any difference between the two. I guess the point is just to chill it and make sure the dough is VERY VERY hard and firm so that it slices well.
Slice ¼” thick. The first batch was cut a little thicker than the second batch. The cookies from the second batch had a little more of a crispy crunch than the first. Neither were dry though. How could they be with a pound of butter involved!
Bake at 300 degrees for 25 minutes or until brown. I used a regular teflon coated cookie sheet and hoped that the butter in the cookie would act as a non-stick agent, and it did. I only placed 9 cookies on each cookie sheet to give them plenty of room to crisp up nicely (something I learned from Ina Garten on the Food Network). They did spread just a tiny bit.
This is the color they were when they came out. I started peaking at them at 20 minutes since I don’t know this oven very well yet, but took them out at 25 minutes just as the recipe stated. I LOVE that the shreds of coconut can be seen in the cookie!
Roll in powdered sugar while warm, if desired. Oh, yes!
This recipe will yield 4-6 dozen cookies depending how thick you slice them. It would be an easy recipe to half if you don’t need that many, or an easy one to double if you need more. I ended up slicing them all and bagging the individual raw dough slices in the freezer for a quick, fresh, warm coconut shortbread cookie when the urge hits me. If you do this, remember to label the bag with “Coconut Shortbread – bake at 300 degrees for 25 minutes.”
Aloha and mahalo (thank you) for stopping by!
Texas Girl Finds Aloha