The coconut shortcrust pastry, crumbly and very fragrant, perfect for making cookies, pastries, and tartlets, with a unique flavor, a variant of the classic shortcrust pastry.
The pastry is more rustic due to the shredded coconut, if you prefer it smooth you can blend the coconut and then prepare the pastry, but we recommend trying this version that is fantastic in both taste and handling.
This recipe is perfect for making delicious Christmas cookies.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 15 oz of dough
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the coconut pastry:
- 4 oz butter (cold from the refrigerator)
- 1 cup all-purpose flour
- 2/3 cup shredded coconut
- 1/3 cup powdered sugar
- 1 medium egg (at room temperature)
- 1 tsp baking powder (level)
- 1 pinch fine salt
Tools for coconut shortcrust pastry:
- 1 Bowl
- 1 Rolling board
- 1 Fork
Steps for preparing coconut shortcrust pastry:
In a small bowl beat the egg with a pinch of salt using a fork.
In a large bowl put the flour, previously sifted baking powder, powdered sugar, and shredded coconut, mix well with a spoon to obtain a homogeneous and well-blended mixture.
Take the butter from the refrigerator, cut it into cubes, and add it to the bowl with the dry ingredients, using your hands press the butter into the dry mix until you get a crumbly texture, then add the egg and mix the dough quickly.
Transfer the dough to a lightly floured wooden board, work it until you obtain a smooth and homogeneous dough, just be careful that the pastry should not be overworked to avoid warming it up too much, as it would lose its crispness during baking.
Form a dough ball, cover it with plastic wrap, and place it in the refrigerator for at least 1 hour. You can also prepare it the day before and store it overnight in the refrigerator.
After the resting time, take the pastry out of the refrigerator, knead it a little with your hands to soften it and make it easier to work with, then roll out a sheet about 1/6 to 1/5 inch thick.
For best results if you’re making cookies, place the baking sheet in the refrigerator for 30 minutes once prepared; this way the pastry will firm up well and will turn out more perfect after baking.
Tips:
If you want an even more indulgent version, add 1/4 cup of chocolate chips, a real treat.
