Ingredients:

  • 3/4 cup (75g) Unsweetened shredded coconut
  • 1 cup (2 sticks/226g) Unsalted butter, softened
  • 1/2 cup (100g) Granulated sugar
  • 1/4 teaspoon (1.5g) Salt
  • 2 teaspoons Vanilla extract
  • 2 1/4 cups (281g) All-purpose flour, plus more for dusting
  • 1 cup (120g) Powdered sugar (optional glaze)
  • 2-3 tablespoons Milk or Cream (optional glaze)

Instructions:

  1. Toast the Coconut: Spread coconut on a baking sheet. Bake at 325°F (160°C) until golden brown, stirring occasionally. Let cool completely.
  2. Cream Butter & Sugar: In a large bowl, cream together the softened butter, sugar, and salt until light and fluffy.
  3. Add Vanilla: Stir in the vanilla extract.
  4. Incorporate Flour: Gradually add the flour, mixing until just combined. Be careful not to overmix.
  5. Mix in the Coconut: Fold in the toasted coconut until evenly distributed.
  6. Chill the Dough: Shape the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  7. Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Roll & Cut: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes or cut into squares with a knife.
  9. Bake: Place cookies on prepared baking sheets, leaving some space between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  10. Cool: Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. Glaze (Optional): Whisk together powdered sugar and milk/cream until smooth. Drizzle over cooled cookies and sprinkle with the remaining toasted coconut. Let the glaze set.