What can be better than coconut and sesame seeds? A butter cookie of course!

Try these out,  you  are bound to fall in love with them.  These are shaped the traditional way with the thumb print impression and sesame seed topping.  Enjoy

How To Make The BEST Coconut Cookies EVER

Gather you ingredients.  Preheat the oven to 350ºF/177ºC.  Prepare baking pan by lining with parchment paper,  In the stand mixer bowl, add the butter, shortening and sugar.  Mix until it becomes light and fluffy, about 5 to 7 minutes.  Don’t forget to scrap down the bowl once or twice. Add the zest from 1 lemon (or lime or orange – about 1 teaspoon total).

Add the eggs one at a time, mix well to incorporate.  Add the coconut and mix in.  Add the remaining dry ingredients and mix until incorporated.

Portion out the dough for the cookies.  Now take a cookie portion; roll it into a ball; lightly flatten it some; and lastly press you finger in the center to leave an impression similar to a thumb print cookie.  Press the top of the cookie in sesame seeds and place back on baking sheet.  Repeat until add cookies are prepared.

Once the cookies are prepared, bake in a preheated 350ºF/177ºC oven for 11 to 17 minutes or until start to lightly brown.  Cool several minutes on baking pan before transferring to a cooking rack to completely cool. Store in a air tight container.

Best Coconut Cookie Recipe

The BEST Coconut Cookies Recipe
 
Prep time
Cook time
Total time
 
Traditional style coconut cookies complete with the thumb print and sesame seeds.
Author:
Recipe type: Cookie
Serves: 2 dozen
Ingredients
  • 2 sticks unsalted butter, room temperature (225g)
  • 6-1/2 Tablespoons solid vegetable shortening (75g) (or margarine)
  • 1 cup granulated sugar (200g)
  • 1 teaspoon zest from a lemon (or lime or orange)
  • 2 large eggs (100g)
  • ¾ cup sweetened shredded coconut (65g) (2-1/4ounces)
  • 4 cups all-purpose flour (500g)
  • 1 teaspoon baking powder (4g)
Toppings
  • Sesame seeds
Instructions
  1. Gather you ingredients.
  2. Preheat the oven to 350ºF/177ºC.
  3. Prepare baking pan by lining with parchment paper,
  4. In the stand mixer bowl, add the butter, shortening and sugar. Cream the mixture until it becomes light and fluffy, about 5 to 7 minutes. Don’t forget to scrap down the bowl once or twice.
  5. Add the zest from 1 lemon (or lime or orange – about 1 teaspoon total).
  6. Add the eggs one at a time, mix well to incorporate.
  7. Add the coconut and mix in.
  8. Add the remaining dry ingredients and mix until incorporated.
  9. Portion out the dough for the cookies. Now take a cookie portion; roll it into a ball; lightly flatten it some; and lastly press you finger in the center to leave an impression similar to a thumb print cookie. Press the top of the cookie in sesame seeds and place back on baking sheet. Repeat until add cookies are prepared.
  10. Once the cookies are prepared, bake in a preheated 350ºF/177ºC oven for 11 to 17 minutes or until start to lightly brown.
  11. Cool several minutes on baking pan before transferring to a cooking rack to completely cool. Store in a air tight container.

 

Watch How To Make The BEST Coconut Cookies EVER

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