White Coconut Shortbread. Great recipe for White Coconut Shortbread. I love coconut, so I wanted to make something topped with a lot of it. For a crunchy texture, heat the egg yolk first But be sure to strain it to prevent lumps from forming.

I associate coconut with memories from my childhood growing up in Vietnam, and my absolute favorite place in the world, Hawaii. So putting shortbread and coconut together seem natural to me. How to make coconut shortbread cookies. You can have White Coconut Shortbread using 10 ingredients and 19 steps. Here is how you achieve that.

Ingredients of White Coconut Shortbread

You need 90 grams of Unsalted cultured butter (or regular unsalted butter).
It's 35 grams of Powdered sugar.
You need 1 of egg's worth Egg yolk.
You need 15 grams of Powdered coconut milk.
You need 85 grams of Cake flour.
You need 15 grams of Corn starch.
Prepare 1 of Bread flour (for dusting) (you can also use cake flour).
It's of For the topping:.
It's 1 of White chocolate.
You need 1 of Shredded coconut.

Making the coconut shortbread cookies is super simple. You start by beating the butter and sugar together until smooth. A great treat for afternoon tea with friends. It's not often that I put a decadent dessert or slice in a blog.

White Coconut Shortbread instructions

Bring the butter to room temperature. Combine the cake flour and corn starch and sift..
Put the egg yolk into a heatproof dish and beat until fluffy. Cover with plastic wrap and heat in the microwave at 600 W for 25 seconds..
Mix the cooked egg yolk with a whisk to break it up. Strain. Once strained, you should have about 10 g..
Combine the butter and sugar in a bowl and mix until smooth with a rubber spatula. Add the egg yolk from Step 3 and mix well..
Next, add the coconut milk powder and mix well..
Once it has evenly blended, sift the cake flour and corn starch one more time while adding it to the bowl. Fold into the mixture..
Be careful not to knead it too much. It should just be mixed until the powder is incorporated, then fold it over a few times to bring it together into a ball..
Tightly wrap in plastic wrap and press flat. Let chill in the refrigerator for at least 2 hours..
Use a tea strainer to dust the flour on your working surface and roll out the chilled dough with a dusted rolling pin. Roll to about 5 mm thick..
Top the rolled out dough with plastic wrap and chill in the refrigerator for another 2 hours..
I usually put the dough in the refrigerator along with the cutting board, but if you want to transfer it with parchment paper instead, first line your cutting board or work surface with parchment paper..
Preheat the oven to 170°F Celsius. Dust your cookie cutters and cut out the chilled cookie dough. Arrange on a baking sheet lined with parchment paper..
Reduce the temperature of the preheated oven to 160°F and bake for 18-20 minutes. Once they have all browned, they're ready. Transfer to cookie racks to cool..
Press together the leftover dough and repeat the process..
Melt the butter in a double boiler and temper the white chocolate. Dip the tops of the cooled cookies into the chocolate and press into the shredded coconut before it hardens..
Once the chocolate hardens, they're done. Tempering the white chocolate takes some effort, but it really helps to hold the coconut onto the cookies..
I made white rabbits..
Enjoy these crispy and sweet shortbread cookies. They'll make you fall in love with coconut..
To make coconut milk, dissolve 30 g of coconut milk powder in 150 ml of milk..

The first day, the texture was good, but quickly became much softer than a shortbread should be. I next tried substituting an equal amount of unsweetened coconut, and the result was perfect. Our White Whole Wheat Flour add a delicate nutty flavour and a slight robustness to these shortbread cookies. You won't need to eat too many but you will certainly be tempted to go back for more. Leave as is or decorate with whole almonds/ pecans, dried cranberries or organic sprinkles.