Shortbread cookies have always held a special place in my
heart stomach. A buttery cookie that is simultaneously tender yet crisp…perfection, in my book. Even plain shortbread is a lovely treat but this toasted coconut version has long been a favorite of mine. The toasted coconut gives the cookies a subtle depth of flavor that makes them irresistible.
I’ve made these cookies several times but they never survived long enough for a photo. With the holiday baking season almost upon us (woot!), it’s time to start planning what treats make the cut. These are definitely on my list. To simplify them for making large quantities, you can roll out the dough and cut in a grid formation using a ruffled edge pastry cutter rather than individual cookie cutters, rerolling dough scraps, etc. The chocolate coconut garnish is entirely optional (the cookies are still totally stellar without it), but it makes for a pretty presentation.