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!

David Murphy

Coconut Melt Cookies Recipe

Print Recipe Pin Recipe

Prep Time 1 hour hr 10 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 24

Ingredients

  

1x2x3x?

• 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

 

1. In a large bowl, cream together the butter and sugar until somewhat fluffy. Then beat in the vanilla until well blended.
2. Slowly add cornstarch and flour.
3. Cover with plastic wrap and place in refrigerator for an hour.
4. Preheat oven to 350.
5. 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.
6. Dip each cookie into the coconut. The coconut is sticky, so it will adhere to the cookie with no problem.
7. Bake for approximately 10 - 12 minutes, or until lightly golden brown.
8. Allow to cool on cookie sheet before transferring to cooling rack

Tried this recipe?

Let us know how it was!