Coconut Shortbread Cookies

Ingredients:

– 1 cup sweetened shredded coconut

– 1 cup butter (2 sticks), room temperature

– 1 teaspoon vanilla

– 1 teaspoon salt

– 1 cup granulated sugar

– 1 1/2 cups all-purpose flour

Instructions:

1. In a large bowl, beat the butter until smooth. Mix in the granulated sugar and continue beating until light and airy.

2. Add the vanilla and salt, mixing well until everything is smoothly combined.

3. Gradually stir in the all-purpose flour until just combined. Then, gently fold in the sweetened shredded coconut, being careful not to overmix.

4. Divide the dough into two portions. Shape each portion into a log; you can choose to make them rounded or square. Wrap the logs tightly in plastic wrap and chill in the refrigerator for at least 4 hours.

5. When you’re ready to bake, preheat your oven to 300ºF (150ºC) and line a baking sheet with parchment paper.

6. Slice the chilled dough logs into 1/4-inch thick cookies and place them on the prepared baking sheet, ensuring there’s about 2 inches of space between each cookie.

7. Bake for 18-20 minutes, or until the edges begin to turn golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information:

Each cookie contains approximately 100 calories, 1g protein, 8g fat, and 10g carbohydrates.

Time: Preparation time: 15 minutes | Cooking time: 18-20 minutes