Coconut Melt Cookies

There’s not doubt that I love a shortbread type of cookie, but when you add sweetened coconut flakes to them…it’s like a mouthful of happiness that you can’t stop eating. If you don’t like coconut, that’s okay! Simple replace the sweetened coconut shreds with sugar, and it will add a little crunch to them (even though they are already crunchy). Who can say no to sugar for an added bonus and effect.

You may also use a different variety of sprinkles to add a little bit of extra charm to them! Here’s the recipe – Enjoy!

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Yield: 24

Coconut Melt Cookies Recipe

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Prep Time 1 hour 10 minutes

Cook Time 10 minutes

Total Time 1 hour 20 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup of cornstarch
• pinch of salt
• 1/2 cup confectioners' sugar
• 1 cup salted butter, room temperature
• 1 teaspoon vanilla extract
• 1 cup of sweetened shredded coconut

Instructions

In a large bowl, cream together the butter and sugar until somewhat fluffy. Then beat in the vanilla until well blended.

Slowly add cornstarch and flour.

Cover with plastic wrap and place in refrigerator for an hour.

Preheat oven to 350.

When the batter is firm, form into 1 inch balls and the hand roll them out into cylinder shapes and make a horse shoe shape.

Dip each cookie into the coconut. The coconut is sticky, so it will adhere to the cookie with no problem.

Bake for approximately 10 - 12 minutes, or until lightly golden brown.

Allow to cool on cookie sheet before transferring to cooling rack

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