Coconut Shortbread Easter Cookies

Name: Coconut Shortbread Easter Cookies
Total time: 1200 s
Yield: 32 servings
Cuisine: American
Ingredients: 12 ounces unsalted butter, at room temperature (3 sticks); 1 cup granulated sugar; 3 1/2 cups all purpose flour; 1/2 teaspoon salt; 1 1/2 teaspoon vanilla extract; 1 large egg lightly beaten with 1 tablespoon water (egg wash); 7 ounces seeetened flaked coconut; about 32 chocolate small eggs, I used Ghirdelli chocolate mini m; for white chocolate drizzle; 4 ounces white chocolate, melted, for best results don't use chi

fenway @Fenway

Tender little shorbread cookies with toasted coconut and a creamy toffee Easter egg in the center. Happy Easter!

fenway @Fenway

Tender little shorbread cookies with toasted coconut and a creamy toffee Easter egg in the center. Happy Easter!

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Ingredients

20 mins

32 servings

12 ouncesunsalted butter, at room temperature (3 sticks)
1 cupgranulated sugar
3 1/2 cupsall purpose flour
1/2 teaspoonsalt
1 1/2 teaspoonvanilla extract
1large egg lightly beaten with 1 tablespoon water (egg wash)
7 ouncesseeetened flaked coconut
about 32 chocolate small eggs, I used Ghirdelli chocolate mini m
for white chocolate drizzle
4 ounceswhite chocolate, melted, for best results don't use chi

Saved

Steps

20 mins

1

Preheat the oven to 350. Line baking sheets with parchment paper
2

Unwrap and have ready the chocolate mini eggs
3

Whisk in a bowl the flour and salt
4

In another large bowl beat butter, sugar and vanilla until light and fluffy
5

Beat flour in slowly and beat just until it forms a dough and all flour is incorperated. Press dough into a mass woth your hands
6

Roll the dough into golf size balls. Roll in egg wash
7

Roll in coconut to cover
8

Place on prepared pans and bake 20 to 25 minutes until golden
9

When they come out of the oven gently press a chocolate egg in the center of each cookie
10

Transfer to a rack tocool completely
11

Finish cookies
12

Drizzle melted white chocolate over cookies and allow to dry
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fenway @Fenway

on March 20, 2016 17:53

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.