Hello, I’m Laura. Today, we’re going to prepare white coconut shortbread recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
White Coconut Shortbread Recipe
White Coconut Shortbread is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. White Coconut Shortbread is something that I’ve loved my whole life. They are fine and they look fantastic.
To be with this particular recipe, we have to prepare a few components. You can cook white coconut shortbread using 10 ingredients and 19 steps. Here is how you can achieve it.
The ingredients needed to make White Coconut Shortbread:
- Make ready 90 grams Unsalted cultured butter (or regular unsalted butter)
- Prepare 35 grams Powdered sugar
- Take 1 egg’s worth Egg yolk
- Make ready 15 grams Powdered coconut milk
- Make ready 85 grams Cake flour
- Get 15 grams Corn starch
- Prepare 1 Bread flour (for dusting) (you can also use cake flour)
- Get For the topping:
- Make ready 1 White chocolate
- Get 1 Shredded coconut
Instructions to make White Coconut Shortbread:
- Bring the butter to room temperature. Combine the cake flour and corn starch and sift.
- Put the egg yolk into a heatproof dish and beat until fluffy. Cover with plastic wrap and heat in the microwave at 600 W for 25 seconds.
- Mix the cooked egg yolk with a whisk to break it up. Strain. Once strained, you should have about 10 g.
- Combine the butter and sugar in a bowl and mix until smooth with a rubber spatula. Add the egg yolk from Step 3 and mix well.
- Next, add the coconut milk powder and mix well.
- Once it has evenly blended, sift the cake flour and corn starch one more time while adding it to the bowl. Fold into the mixture.
- Be careful not to knead it too much. It should just be mixed until the powder is incorporated, then fold it over a few times to bring it together into a ball.
- Tightly wrap in plastic wrap and press flat. Let chill in the refrigerator for at least 2 hours.
- Use a tea strainer to dust the flour on your working surface and roll out the chilled dough with a dusted rolling pin. Roll to about 5 mm thick.
- Top the rolled out dough with plastic wrap and chill in the refrigerator for another 2 hours.
- I usually put the dough in the refrigerator along with the cutting board, but if you want to transfer it with parchment paper instead, first line your cutting board or work surface with parchment paper.
- Preheat the oven to 170°F Celsius. Dust your cookie cutters and cut out the chilled cookie dough. Arrange on a baking sheet lined with parchment paper.
- Reduce the temperature of the preheated oven to 160°F and bake for 18-20 minutes. Once they have all browned, they’re ready. Transfer to cookie racks to cool.
- Press together the leftover dough and repeat the process.
- Melt the butter in a double boiler and temper the white chocolate. Dip the tops of the cooled cookies into the chocolate and press into the shredded coconut before it hardens.
- Once the chocolate hardens, they’re done. Tempering the white chocolate takes some effort, but it really helps to hold the coconut onto the cookies.
- I made white rabbits.
- Enjoy these crispy and sweet shortbread cookies. They’ll make you fall in love with coconut.
- To make coconut milk, dissolve 30 g of coconut milk powder in 150 ml of milk.
So that is going to wrap this up with this exceptional dish white coconut shortbread recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
