Grammy's Kitchen · Shortbread · Coconut Shortbread Cookies
One of 67 shortbread recipes we measured
4 cooks on littlesunnykitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 76% | 86% |
| total sugar | 33% | 56% |
| salt | 0% | 1% |
| acid | 5% | 0% |
| mix-ins | 19% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1/2 cup shredded coconut | |
| 100 g | 1/2 cup granulated sugar |
| 15 g | 1 tablespoons lemon juice |
| 300 g | 2 1/2 cups all purpose flour |
| 4 g | 1 teaspoon pure vanilla extract |
| 227 g | 1 cup unsalted butter (2 sticks of cold butter - cut into 1-tablespoon pieces) |
| 57 g | 1/3 cup semi sweet chocolate (melted ) |
| 1 tbsp shredded coconut (toasted, for sprinkling) |
Method: 6 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Coconut is my absolute, hands down, favorite ingredient. I just can't get enough of it....so these adorable cookies are making their way right to the top of next week's menu! XO” — a cook, 5.0★
“I love coconut and I love shortbread cookies. Now you tell me why I won’t be making these yuminess right away. Thanks” — a cook, 5.0★