• Ingredients: 27
  • Serves: 6

Coconut shortbread cookies with unsalted butter, room temperature, sugar, coarse kosher salt, vanilla extract, all purpose flour.

Ingredients

  • 1 1/2 cups unsalted butter, room temperature
  • 1 cup plus 1 tbsp. sugar
  • 1 1/4 tsps. coarse kosher salt
  • 1 tsp. vanilla extract
  • 2 2/3 cups all purpose flour

For bars

  • 3 very ripe Hachiya persimmons
  • 1 1/2 tsps. fresh lemon juice
  • 1 tsp. baking soda
  • 1 3/4 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. freshly grated nutmeg
  • 1/4 tsp. ground cloves
  • 1 large egg
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup loosely packed dried pitted dates , finely chopped
  • 1 cup walnuts or pecans , finely chopped

For glaze

For panfrying

  • Special equipment: a 6-inch rolling pin or dowel

For frying

Special equipment

  • Iron skillet or crêpe pan
  • Flexible metal or plastic spatula

For assembly

Directions

  1. Step 1 Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes.
  2. Step 2 Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla.

    For this step you will need

  3. Step 3 Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together; divide in half. Flatten each half into disk; wrap each in plastic and chill at least 1 hour.

    For this step you will need

  4. Step 4 Preheat oven to 325°F. Line 2 rimmed baking sheets with parchment paper. Roll out 1 dough disk on lightly floured work surface to scant 1/4-inch thickness.
  5. Step 5 Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart.
  6. Step 6 Gather dough scraps and reroll; cut out additional cookies. Repeat procedure with remaining dough disk until all of dough is used.
  7. Step 7 Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely.

Nutrition information

Calories 65 Carbohydrates 6 g (2%)
Fat 4 g (7%) Protein 1 g (1%)
Saturated Fat 3 g (14%) Sodium 38 mg (2%)
Polyunsaturated Fat 0 g Fiber 0 g (1%)
Monounsaturated Fat 1 g Cholesterol 9 mg (3%)