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In a food processor, whizz the flour, butter, caster sugar. Place the dipped cookies on a cooling rack or baking sheet lined with parchment paper. With the help of a fork, dip the mini marshmallows into the melted white chocolate and immediately roll it into the shredded coconut. You can cook Coconut Shortbread Easter Cookies using 10 ingredients and 16 steps. Here is how you cook it.

Ingredients of Coconut Shortbread Easter Cookies

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

Coconut Shortbread Cookies, a quick fix when you feel like snacking, and your sweet tooth is craving something yummy. Soft, almost melting in your mouth, buttery, full of coconut flavour, these cookies are absolutely delicious! l've always loved cookies and biscuits of any kind, and I like munching on them, especially in the afternoon when my energy levels are going dangerously low, and I. In a large bowl, cream butter, sugar until light and fluffy. Gradually add flour and mix well.

Coconut Shortbread Easter Cookies instructions

Preheat the oven to 350. Line baking sheets with parchment paper.
Unwrap and have ready the chocolate mini eggs.
Whisk in a bowl the flour and salt.
In another large bowl beat butter, sugar and vanilla until light and fluffy.
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.
Roll the dough into golf size balls. Roll in egg wash.
Roll in coconut to cover.
Place on prepared pans and bake 20 to 25 minutes until golden.
When they come out of the oven gently press a chocolate egg in the center of each cookie.
Transfer to a rack tocool completely.
Finish cookies.
Drizzle melted white chocolate over cookies and allow to dry.
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Combine chocolate, vegetable oil, and almond extract in a small, deep microwave-safe bowl. Dip half of each cookie diagonally into the melted chocolate and shake off excess. 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. To help you achieve the best coconut flour shortbread cookies, I have updated this recipe.