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Coconut Shortbread Easter Cookies Recipe

Coconut Shortbread Easter Cookies Recipe
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Category : Cookies, shortbread, Easter, chocolate
Cooking Time : 20 minutes
Serving : 32
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Prepare the ingredients before making Coconut Shortbread Easter Cookies in your home. Then, follow these steps below to serve Coconut Shortbread Easter Cookies for your family or friends.

Ingredients: Coconut Shortbread Easter Cookies

  • 12 ounces unsalted butter, at room temperature (3 sticks)
  • 1 cup granulated sugar
  • 1 1/2 teaspoon vanilla extract
  • 3 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 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 milk chovolate toffee eggs
  • FOR WHITE CHOCOLATE DRIZZLE
  • 4 ounces white chocolate, melted, for best results don't use chips use a good quality bar

How to Make Coconut Shortbread Easter Cookies

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Coconut Shortbread Easter Cookies in your home by yourself.

    Step 1
  • Preheat the oven to 350. Line baking sheets with parchment paper
  • Step 2
  • Unwrap and have ready the chocolate mini eggs
  • Step 3
  • Whisk in a bowl the flour and salt
  • Step 4
  • In another large bowl beat butter, sugar and vanilla until light and fluffy
  • Step 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
  • Step 6
  • Roll the dough into golf size balls. Roll in egg wash
  • Step 7
  • Roll in coconut to cover
  • Step 8
  • Place on prepared pans and bake 20 to 25 minutes until golden
  • Step 9
  • When they come out of the oven gently press a chocolate egg in the center of each cookie
  • Step 10
  • Transfer to a rack tocool completely
  • Step 11
  • FINISH COOKIES
  • Step 12
  • Drizzle melted white chocolate over cookies and allow to dry
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