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Before you jump to Coconut Shortbread Easter Cookies recipe, you may want to read this short interesting healthy tips about Treats that offer You Vitality.
We are very mindful that eating healthy foods can help us truly feel better in our bodies. Increasing our intake of healthy foods while reducing the intake of unhealthy types contributes to a more balanced feeling. A salad helps us feel better than a piece of pizza (physically anyway). This can be a problem, nevertheless, when it comes to eating between meals. Finding snacks that help us feel better and enhance our energy levels often involves lots of shopping and scrupulous reading of labels. Here are a handful of healthy snacks which you can use when you need a quick pick me up.
Whole grain meals are an outstanding choice for a fast balanced snack. Starting your day with a piece of whole grain toasted bread can give you that additional boost you need to get going. When you have to have a fast snack food on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products just like white bread to the healthier whole grain choices.
A large assortment of instant health snacks is easily available. Being healthier doesnt have to be a battle-if you let it, it can be quite simple.
We hope you got insight from reading it, now let’s go back to coconut shortbread easter cookies recipe. You can have coconut shortbread easter cookies using 10 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to cook Coconut Shortbread Easter Cookies:
- Prepare unsalted butter, at room temperature (3 sticks)
- Use granulated sugar
- Provide all purpose flour
- Take salt
- Use vanilla extract
- Take large egg lightly beaten with 1 tablespoon water (egg wash)
- You need seeetened flaked coconut
- Take about 32 chocolate small eggs, I used Ghirdelli chocolate mini m
- You need for white chocolate drizzle
- Get white chocolate, melted, for best results don't use chi
Steps to make Coconut Shortbread Easter Cookies:
- Preheat the oven to 350. Line baking sheets with parchment paper
- Unwrap and have ready the chocolate mini eggs
- Whisk in a bowl the flour and salt
- In another large bowl beat butter, sugar and vanilla until light and fluffy
- Beat flour in slowly and beat just until it forms a dough and all flour is incorperated. Press dough into a mass woth your hands
- Roll the dough into golf size balls. Roll in egg wash
- Roll in coconut to cover
- Place on prepared pans and bake 20 to 25 minutes until golden
- When they come out of the oven gently press a chocolate egg in the center of each cookie
- Transfer to a rack tocool completely
- Finish cookies
- Drizzle melted white chocolate over cookies and allow to dry
Toasted Coconut Shortbread Cookies, for the coconut lovers! Yesterday afternoon I visited my former work colleagues in the Registrar's Office at Memorial University for sort of a "private" book signing of my new cookbook. Our coconut cookies are a cross between a coconut macaroon and a chewy butter cookie. I'm a firm believer that shortbread cookies should be sinfully buttery and delectably tender, and this shortbread recipe is exactly that. It's simply perfect - and it looks as good as it tastes.
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