Recipe: Perfect Coconut Shortbread Easter Cookies

Coconut Shortbread Easter Cookies. Tender little shorbread cookies with toasted coconut and a creamy toffee Easter egg in the center. Blend in butter, vanilla extract, allspice, and cardamom with your hands until dough comes together. Making the coconut shortbread cookies is super simple.

The coconut in these cookies adds fat for an even more buttery treat with faintly nutty notes and no noticeable tropical flavor. Dipping each cookie into a pile of sanding sugar before baking gives. Gradually add flour and mix well. You can have Coconut Shortbread Easter Cookies using 10 ingredients and 16 steps. Here is how you cook it.

Ingredients of Coconut Shortbread Easter Cookies

1. It's 12 ounces of unsalted butter, at room temperature (3 sticks).
2. You need 1 cup of granulated sugar.
3. It's 3 1/2 cups of all purpose flour.
4. Prepare 1/2 teaspoon of salt.
5. It's 1 1/2 teaspoon of vanilla extract.
6. You need 1 of large egg lightly beaten with 1 tablespoon water (egg wash).
7. Prepare 7 ounces of seeetened flaked coconut.
8. It's of about 32 chocolate small eggs, I used Ghirdelli chocolate mini m.
9. It's of for white chocolate drizzle.
10. You need 4 ounces of white chocolate, melted, for best results don't use chi.

Bird's Nest Easter Cookies are topped with a delicious buttercream frosting, toasted coconut flakes, and Cadbury mini eggs to create the cutest (and most incredible) Easter treat! Between soft, pillow-y sugar cookie and buttery shortbread cookie, these bird's nest cookies fall somewhere right in the middle. Add sugar, softened butter and vanilla extract to the stand mixer bowl and beat with the paddle attachment at medium low speed until combined. Reduce mixer to low speed, and slowly add the flour mixture.

Coconut Shortbread Easter Cookies step by step

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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Spread coconut on rimmed baking sheet. Line a baking sheet with parchment paper and set aside. In a large dish, mix softened butter, powdered sugar and vanilla with an electric mixer on medium speed, until it becomes light and fluffy. Add salt, all purpose flour and cornstarch and mix some more until well combined. You can use almond extract, if you prefer.