Coconuttiest Shortbread Cookies

I love to use unconventional flour in traditional recipes. What could be better than a naturally flavored cookie? Throw away some of those artificial flavors and opt for natural ingredients, like this soft, nutty and flavorful flour made of the dried hull of coconuts. Add some fragrant coconut oil, and  you’ll be amazed how delicious and coconutty! these cookies taste.

Followers of my blog know that I adore cookie stamps— these shortbread take to stamping pretty well if they are chilled properly. You can leave the cookies natural, like I have below. You can feel and see more of the natural texture from the coconut flour. They have a less refined look, but that can be lovely, too.

2 cups All-Purpose Flour
1/4 cup Coconut Flour
1/4 cup Confectioner’s Sugar
1/4 teaspoon Salt
1/2 cup High-Fat Butter (Plugra, KerryGold etc), room temperature
1/2 cup Coconut Oil, room temperature
1/2 cup Evaporated Cane Juice
2 Egg Yolks

(1) In a small bowl, sift all of the dry ingredients together. Discard any hard bits or clumps. Set aside.
(2) Combine the butter and coconut oil in the bowl of stand mixer. Cream on medium speed for two to three minutes, until the two butters are combined. Scrape the bowl down, and beat for another minute.
(3) With the mixture still running on medium, add the sugar in a slow stream. Beat for another two minutes, then scrape down the bowl. Add the egg yolks one at a time, scraping the bowl between each addition. Beat for another two minutes, until the mixture looks white and satiny.
(4) Add the flour all at once. Cover the mixer head and bowl with a large tea towel. Hold the towel in place while pulsing the mixer on medium for 30 seconds. Peak under the towel–cookie dough curds should have formed. If so, shake out the excess flour from the towel into the bowl and mix for another 15-20 seconds until just incorporated. If not, mix for another 30 seconds, with the towel in place, then proceed.
(5) Scrape out the bowl and form two balls of dough. If you want to make shortbread coins, roll the two balls into snakes and chill for at least 2 hours, up to 24 hours. If you want to stamp the cookies, as I have, place a large piece of plastic wrap on top of the mound of dough and one beneath the dough ball. Roll the dough balls into disks about 3/4″ thick. Chill.
(6) When ready to bake, preheat oven to 350. If making coins, cut them about 1/2″ thick. If stamping, cut the dough using a cutter that is the same size/shape as your cookie stamps. I like the small 3/4″ round size, the same size as my stamps. Cut the cookies, and then dust with sanding sugar or finely ground evaporated cane juice. Use your fore finger and thumb to hold the dough in place, while stamping with the other hand. After stamping, I like to go back around with the cookie cutter so that my cookies are perfectly round and uniform.
(7)Bake for 14-16 minutes, rotating half-way in between. My oven runs cool, so I tend to bake for the full 16 minutes.

Read more about my recipe on Food52.


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