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White Coconut Shortbread Recipe

White Coconut Shortbread Recipe
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Serving : 20
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Prepare the ingredients before making White Coconut Shortbread in your home. Then, follow these steps below to serve White Coconut Shortbread for your family or friends.

Ingredients: White Coconut Shortbread

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

How to Make White Coconut Shortbread

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make White Coconut Shortbread in your home by yourself.

    Step 1
  • Bring the butter to room temperature. Combine the cake flour and corn starch and sift.
  • Step 2
  • 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.
  • Step 3
  • Mix the cooked egg yolk with a whisk to break it up. Strain. Once strained, you should have about 10 g.
  • Step 4
  • 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.
  • Step 5
  • Next, add the coconut milk powder and mix well.
  • Step 6
  • 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.
  • Step 7
  • 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.
  • Step 8
  • Tightly wrap in plastic wrap and press flat. Let chill in the refrigerator for at least 2 hours.
  • Step 9
  • 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.
  • Step 10
  • Top the rolled out dough with plastic wrap and chill in the refrigerator for another 2 hours.
  • Step 11
  • 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.
  • Step 12
  • 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.
  • Step 13
  • 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.
  • Step 14
  • Press together the leftover dough and repeat the process.
  • Step 15
  • 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.
  • Step 16
  • 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.
  • Step 17
  • I made white rabbits.
  • Step 18
  • Enjoy these crispy and sweet shortbread cookies. They'll make you fall in love with coconut.
  • Step 19
  • To make coconut milk, dissolve 30 g of coconut milk powder in 150 ml of milk.
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