Country Cleaver

Coconut Shortbread

Is bread really bread if it is made of nearly two sticks of butter? Sure, why not. It’s got carbs. It counts.

Shortbread (more cookie than bread, why lie…) makes sends my heart a flutter, like none other. See what I did there? Rhyming. It’s all about the timing. And the hoak. I’m a big fan of hoak.

Last year after months of searching, I found my wedding dress at Costco. Yes, Costco. (It’s one of them in this collection I just won’t tell you which one – gotta wait ’til August for the big reveal!). It fit like a glove. Mom cried. Beka cried. I got all teary. The end.

As soon as I was out of that gorgeous silk confection and on my merry way my mom, Beka and I hit up Panera Bread and I needed carbs. They were well earned, and I required a shortbread. Carbs and I are star crossed lovers. We go together like Joanie and Chachi, scarves and fitted v-neck tees, and my spoon in a jar of Biscoff. It’s just destiny.

I choose to ignore the part about them being half butter and my ass growing at a disproportionate rate…but that’s neither there nor there.

Shortbreads always seemed like it would be one of those desserts that would be difficulty to make. How did it get so dense, yet so tender? So dry but so melt-in-your-mouth? Butter, duh. They’d never been far from my mind, always on the “make it or bake it” list, just lacking the time to bring them to fruition.

After my recent weekend adventure to the tulip fields of Skagit Valley, I sunk my teeth into a freakishly thick and sinful coconut shortbread, I concluded it was time to make my own shortbread. I had to have my way with it, then learn to stand on my own two feet like a big girl and bake it myself.

#weddingdietfail at it’s finest.

Step in America’s Test Kitchen Best Shortbread, with a Cleaver twist…

Pulse 1/2 cup of rolled oats in a food processor until floury consistency. All I had on me was 1 packet of instant regular oatmeal and it worked like a dream. It wittled down to about 1/3 cup of oat flour.

The into my Kitchen Aid went the rest of the dry ingredients, mixed to combine and then dun-dum-DUM, The Butter.

All 14 tablespoons of it.

Last but not least 1 cup of toasted shredded coconut was added and the whole lot was mixed until it just combined and pulled away from the sides of the bowl.

For baking, the mix was spread out into a closed springform pan. Once it was shaped the pan was released but left in place to ensure the bread didn’t spread too far. Gotta keep this baby reined in a bit! Can’t have these carbs galavanting all over the place.

To ensure the bread didn’t rise to much in the middle either, I gave it an escape route to the middle of the pan by removing a 3″ circle out of it. But don’t go wasting this. Just set it on the outside of the spring-form pan and bake as directed. It’s a guaranteed “wrecked” piece. If you’re the kind of person that needs to justify eating the “broken” cookie so no one else has too….darn.

Then bake in a preheated 450 degree oven for five minutes, reducing it to 250 and then allowing to make an additional 10-15 until golden brown. Score and let it cool in the oven and when it’s done you can devour it. I won’t judge if you eat it straight off the pan… I did. And then I had a cup of tea.

Priorities.

Coconut Shortbread

Coconut Shortbread. What more do I need to say?

Yield: 16 Wedges

Prep Time: 15 Minutes

Cook Time: 25 Minutes + 1 Hour Cooling Time

Total Time: 1 Hour 40 Minutes

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Ingredients:

1/2 cup plain Oats
1 1/2 cup Flour
1/4 cup Cornstarch
2/3 cup Powdered Sugar
1/2 tsp Salt
14 Tbsp Butter, cut into pieces 1/4" wide
1 cup toasted shredded Coconut, sweetened or unsweetened

Directions:

Adapted from America's Test Kitchen Best Shortbread

Toasted Coconut Shortbread - www.countrycleaver.com

   

24 Responses to “Coconut Shortbread”

  1. #
    1
    Kathryn — April 30, 2012 @ 3:40 am

    Intriguing…American shortbread seems quite different to English shortbread. I’m obviously going to have to conduct a very serious scientific taste test. Just for science obviously.

  2. #
    2
    Julie @ Table for Two — April 30, 2012 @ 5:14 am

    Oh, this looks fabulous! I love the coconut in this shortbread. Very different from the regular flavors. Hey, you’re not the only one on #weddingdietfail…I haven’t even started mine and I feel like it’s going to catch up with me!

  3. #
    3
    Maria — April 30, 2012 @ 6:20 am

    I love this shortbread!

  4. #
    4
    Carrie @ Bakeaholic Mama — April 30, 2012 @ 6:21 am

    Oat flour.. I’ve never done that with my shortbread. Love it! And the coconut.. just lovely!

  5. #
    5
    DessertForTwo — April 30, 2012 @ 6:46 am

    So lovely! You made it all fancy & authentic with the circle cut out of the middle. Go you! :)

  6. #
    6
    Joan Hayes@chocolate and more — April 30, 2012 @ 6:47 am

    I love coconut, I’m always on the lookout for new ways to uses it, this one’s a winner, had to pin!

  7. #
    7
    Laurie {Simply Scratch} — April 30, 2012 @ 7:02 am

    Coconut shortbread is where it’s AT! Love!

  8. #
    8
    Georgia @ The Comfort of Cooking — April 30, 2012 @ 7:04 am

    I have some leftover coconut just begging to be used for this shortbread. It looks delicious!

  9. #
    9
    Sally @ Spontaneous Hausfrau — April 30, 2012 @ 9:24 am

    Your post has reminded me of two things:

    1 – I really need to get myself to a Costco one of these days.
    2 – I adore shortbread and should have more of it in my life, especially when it’s all jacked up with fun stuff like coconut.

  10. #
    10
    Cassie — April 30, 2012 @ 9:24 am

    I love shortbread in all its buttery amazingness. You are amazing for this!

  11. #
    11
    Mal @ The Chic Geek — April 30, 2012 @ 10:40 am

    oooh yum, these look fabulous

  12. #
    12
    Stephanie @ Eat. Drink. Love. — April 30, 2012 @ 10:58 am

    I really love shortbread. Oh, all that butter is just heavenly! I really like the addition of coconut! Definitely not something you normally see with shortbread!

  13. #
    13
    Jackie @ Domestic Fits — April 30, 2012 @ 11:26 am

    I seriously love that you found your wedding dress at Costco. Love it. And I love that you added coconut to shortbread, gorgeous.

  14. #
    14
    Jessica — April 30, 2012 @ 12:45 pm

    Ummm yes please!! You should totally mail me some of this! ;-)

  15. #
    15
    Julia {The Roasted Root} — April 30, 2012 @ 1:23 pm

    Oooh, despite the butter (lemme tell you….I <3 butter…), this looks like a pretty healthy shortbread recipe! I love the oats and coconut together!

  16. #
    16
    Rachel @ Baked by Rachel — April 30, 2012 @ 3:08 pm

    I had no idea costco had wedding dresses. I can’t wait to see pics! You must share. Please send me a slice of this too :)

  17. #
    17
    surlykitchen — April 30, 2012 @ 6:35 pm

    oh yes. i want, no need, to make these like yesterday.

  18. #
    18
    Chung-Ah | Damn Delicious — April 30, 2012 @ 8:56 pm

    I can’t believe I’ve never made shortbread before. Ah, now I’m so antsy to make them! I mean 2 sticks of butter? That says it all :)

    Btw congrats on getting the wedding dress, especially at a place like Costco. You must have gotten such a great deal!

  19. #
    19
    NanaBread (Jeanne) — May 1, 2012 @ 6:55 am

    Oh, Megan, Megan… you know you had me at coconut.
    PS – Costco wedding dresses? Gorgeous! I had no idea.
    Can’t wait to see you in yours.

  20. #
    20
    Jen @ Jen's Favorite Cookies — May 1, 2012 @ 8:10 am

    It’s NEVER a bad idea to put two sticks of butter in anything!! Especially something that involves oats. Gorgeous!

  21. #
    21
    Rina@Itheecook — May 1, 2012 @ 12:55 pm

    Coconut must me the theme today over @ TK. Congrats on being featured! Great recipe :)

  22. #
    22
    Angie@Angie's Recipes — May 1, 2012 @ 9:26 pm

    Adore coconut everything anything! The shortbread looks wonderful.

  23. #
    23
    val — May 3, 2012 @ 8:31 pm

    Did I ever tell you that I was a coconut addict??? This would be so perfect to dunk in my morning coffee.

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