Best 2 Hawaiian Coconut Shortbread Cookies Recipes
Indulge in the tropical flavors of Hawaii with these delectable Coconut Shortbread Cookies. Immerse yourself in the harmonious blend of sweet coconut and buttery shortbread, resulting in a delightful treat that captures the essence of paradise. Our collection of recipes offers a variety of options to cater to your preferences and skill level, ensuring that every bite transports you to the sun-kissed beaches of Hawaii. Embark on a culinary journey with our classic Coconut Shortbread Cookies, featuring a simple yet irresistible combination of coconut and butter. For those seeking a burst of tropical zest, our Lime Coconut Shortbread Cookies infuse the classic recipe with a refreshing citrus twist. If you're drawn to decadent desserts, our Chocolate Dipped Coconut Shortbread Cookies tantalize the taste buds with a rich chocolate coating. And for those with dietary restrictions, our Gluten-Free Coconut Shortbread Cookies provide a delightful alternative without compromising on flavor. Get ready to experience a taste of paradise with our curated selection of Coconut Shortbread Cookie recipes.
Check out the recipes below so you can choose the best recipe for yourself!
HAWAIIAN COCONUT SHORTBREAD COOKIES
This is a recipe from an old Sunset Desserts Cookbook, likely from the 1970's, that was lost during a move. I searched high and low on the internet for this exact recipe, as I remembered it, to no avail. I finally found a copy of the recipe I had handwritten and placed in my mother's very old cookbook many years ago. Eureka! I wanted to post it here, so that I wouldn't lose it, and to share so others could enjoy them as well. I used to make these occasionally as a special treat for our family and for holidays and events. Rich and buttery with that wonderful coconut taste with a powdered sugar coating similar to wedding cookies. These are pretty simple to make and are "jr. chef assistant" friendly, especially for little hands to coat them in powdered sugar. Probably one of the best things about these cookies is that they are so great for a "make-ahead" cookie, as the dough is refrigerated and sliced, so you can break up the prep time into different days. Also, the baked cookies improve in flavor as they mature, so another "do-ahead" advantage. They are ideal for "care packages" to mail, if cushioned and packed securely, as they don't go stale. I hope you enjoy these as much as our family and guests have :)
Provided by Ismy Echo
Categories Dessert
Time 1h5m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 7
Steps:
- Cream the butter until smooth. Add granulated sugar and vanilla, creaming again until smooth and slightly fluffy.
- Sift flour and then measure the 2 cups of flour. Add salt to flour and sift again.
- Gradually add to the creamed butter mixture until you have added all the flour and mixture is smooth. Mix the coconut into the cookie dough.
- Shape into a one and half (1.5) inch diameter roll and wrap in plastic wrap. Refrigerate until it the dough is firm, about 2-4 hours, or for several days until ready to use. May be frozen for later baking.
- Using a sharp knife, cut 1/4 inch slices from the cookie dough roll and place on a very lightly greased cookie sheet, about 1 inch apart.
- Bake at 300 degrees for about 20 minutes, until a light golden brown at edges, but not browned entirely across the top.
- Cool cookies on sheet just until they are set, easy to remove and have cooled slightly, usually about 2 to 3 minutes. Remove cookies with a spatula and place on the 1 cup of powdered sugar that you have sifted onto a piece of wax paper or similar surface. Cover cookies with powdered sugar on all sides by sifting more sugar over them or "rolling" them in the sugar. After they have cooled and the powdered sugar has "set", you can coat them with more powdered sugar if you would like. Cool completely and then store in an airtight container, for however long you can keep them from being eaten!
- Try these the first time following the recipe as given. The next time, you can play around with adding other ingredients to tweak these to your exact tastes. Some ideas, toasting some of the coconut before adding to the dough, adding finely chopped macadamia nuts, ginger, cardamom or any citrus zest. Key lime zest and macadamias is a great combo, truly a cookie that takes you to tropical islands without the frequent flier miles :).
HAWAIIAN COCONUT MACADAMIA SHORTBREAD COINS (COOKIES)
If you like macadamia nuts, this is the cookie for you! In this recipe, the buttery sugar cookie dough is loaded with sweet toasted coconut and a generous helping of chopped macadamia nuts. Additional nuts are pressed into the tops of the cookies prior to baking. Store the cookies between layers of waxed paper in an airtight container for three days at room temperature or for up to three months in the freezer. From Better Homes & Gardens.
Provided by BecR2400
Categories Dessert
Time 50m
Yield 32 Cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add powdered sugar, baking powder, and salt. Beat on low speed until combined, scraping side of bowl occasionally.
- Beat in the 1 cup macadamia nuts and the coconut.
- Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough will be sticky).
- Using lightly floured hands, shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet; flatten balls slightly.
- Lightly press additional chopped macadamia nuts onto the tops of cookies.
- Bake in the preheated oven for 18 to 20 minutes or until light golden brown.
- Transfer cookies to a wire rack; let cool.
- To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts : Calories 121.2, Fat 8.3, SaturatedFat 3.9, Cholesterol 11.4, Sodium 66.5, Carbohydrate 11.2, Fiber 0.6, Sugar 4, Protein 1.1
Tips:
- Use high-quality ingredients for the best flavor. Look for coconut flour that is finely ground and has a sweet, nutty aroma.
- Be sure to chill the cookie dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Don't overmix the cookie dough. Overmixing can make the cookies tough.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before storing them. This will help them firm up and develop their full flavor.
Conclusion:
These Hawaiian coconut shortbread cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are made with just a few simple ingredients and have a sweet, nutty flavor that is sure to please everyone. Whether you are looking for a snack to enjoy with your coffee or a dessert to serve at your next party, these cookies are sure to be a hit.
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