Coconut shortbread stars, delicious coconut shortbread cookies, fragrant and very aromatic, perfect for gifting or serving during the Christmas holidays.
Given their deliciousness, you can make them all year round using a differently shaped cutter.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: Around 40 stars
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the coconut shortbread stars:
- 4 oz cold butter
- 1 cup shredded coconut
- 1 cup all-purpose flour
- 1/3 cup powdered sugar
- 1 medium egg (at room temperature)
- 1 tsp baking powder (level)
- 1 pinch fine salt
- as needed whole milk
- as needed shredded coconut
Tools for the coconut shortbread stars:
- 1 Cutter
- 1 Bowl
- 1 Work surface
- 1 Baking tray
Steps for making and baking coconut shortbread stars:
First, prepare the coconut shortbread dough.
You can make it the same day or the day before; if you prepare it the day before, leave it out of the fridge for 15-20 minutes before working it, this way it becomes softer and easier to handle.
Place the dough on a floured work surface, roll out a 1/6 to 1/3 inch thick sheet, then cut the dough into stars using a star cutter, and place them on a baking tray lined with parchment paper.
Re-roll the leftover dough to make more cookies until all the dough is used.
For best results, we recommend putting the tray in the refrigerator for 30 minutes; this helps the cookies hold their shape and look better after baking.
Brush the cookies with whole milk and sprinkle shredded coconut on top. Bake at 350°F for 10 minutes, until the base of the cookies starts to turn golden.
Remove the tray from the oven, let the stars cool, and place them on a serving plate to serve.
Advice:
Store any leftover cookies, if there are any, in a well-sealed tin box; they will keep for up to a week.
