I love butter and sugar but shortbread overwhelms me. It tastes good, especially my friend Meg's version, but it sits heavy on my palate, crumbles on my clothes and is mysteriously thick. Don't get me wrong I eat it up like all other desserts. It just has never been my favorite.
This weekend Courtney and Kimberly came over for a baking project. Having narrowed down the desired ingredient to coconut I sent four possible recipes from my bookmarks and these toasted coconut shortbread cookies were chosen. I was wary but this shortbread recipe caused none of my usual complaints. I demolished the cookies I hadn't sent home with them and Britt in a snap.
These cookies are light and crisp yet retain all of the sweet, buttery taste of shortbread. The coconut brings a slightly nutty flavor, but would need to be amped up in the future for me to consider them truly a coconut dessert. If you enjoy shortbread, or perhaps even if you aren't sure, I think these are an excellent choice.
Thanks to my fantastic co-bakers, Courtney, Kimberly and Britt, for their creative cookie cutting (a ski helmet, ski boots, skis, a brontosaurus, a whale, a dachshund, etc.) and for doing most of the work. :)