egg-free coconut shortbread cookies
Delicious buttery shortbread cookies with coconut and rum in the dough, glazed with milk chocolate to make them even more scrumptious 😈 and on some I’ve also added a bit of hazelnut crumbs! They are very tasty and also very cute, so you can think about making a pretty package and giving a small gift to your loved ones for the holiday season. I recommend trying these cookies accompanied by a cup of hot chocolate, tea, or coffee! Egg-free coconut shortbread cookies are very simple to prepare and can also be a nice way to spend some time with our children and have fun creating delicious cookies!
Also try these Christmas treats:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for egg-free coconut shortbread cookies:
- 2 cups flour
- 2/3 cup butter
- 3/4 cup sugar
- 1/4 cup rum
- 1/2 cup grated coconut (desiccated)
- to taste milk chocolate
Steps
The preparation of egg-free coconut shortbread cookies is very simple, watch the video HERE.
For this recipe, I used a stand mixer but if you don’t have one, electric beaters work fine too.
Let’s put the sugar, room temperature butter, rum, and desiccated coconut together and mix well. Add the flour and knead for a few minutes until you get a homogeneous dough.
Wrap it in plastic wrap and put it in the fridge for about 30 minutes. After about 30 minutes, take some dough and roll out a log.
Cut it into pieces. Take one piece at a time and shape it with your hands into different forms like rings, horseshoes, or use various cutters. Place them on a baking tray lined with parchment paper, leaving some space between them. Bake at 392°F for about 10-12 minutes. Once baked, let them cool well, then glaze with melted milk chocolate.
On top, you can add some hazelnut crumbs or coconut.
Enjoy!
