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Toasted Coconut Shortbread

Alison Roman
  • 120 minutes
  • Serves 24

INGREDIENTS

1 cup

plus 2 tablespoons/255 grams cold salted butter (2 1/4 sticks), cut into 1/2-inch pieces

1/2

cup/100 grams granulated sugar

1/4

cup/55 grams light brown sugar

1 tsp

vanilla extract

1 3/4

cups/255 grams all-purpose flour

1/2

cup/45 grams unsweetened shredded coconut, plus more for rolling

3/4 tsp

cinnamon

1

large egg, well beaten

Sanding sugar