Coconut Shortbread John Ash Co Restaurant Santa Rosa
Indulge in the delicate buttery goodness of the Coconut Shortbread, a signature treat inspired by the renowned John Ash & Co. Restaurant in Santa Rosa. This luxurious take on classic shortbread combines a melt-in-your-mouth texture with the tropical flair of toasted shredded coconut. Made with simple pantry staples like unsalted butter, granulated sugar, and all-purpose flour, this easy-to-follow recipe is elevated by the warm, nutty aroma of golden-brown coconut. With a quick prep time of just 15 minutes and a baking time under 20 minutes, these rich, golden cookies are perfect for any occasion, whether served with afternoon tea or as a sweet gift. Crisp on the outside and tender within, this coconut-enhanced shortbread is as elegant as it is delicious. Don’t forget to grab your favorite cookie cutter to craft these bites of perfection!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 0.25 teaspoon Salt
- 0.75 cup Toasted shredded coconut
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the butter mixture, mixing just until a crumbly dough forms.
Fold in the toasted shredded coconut until evenly distributed.
Transfer the dough onto a clean surface and gently knead until it comes together. Do not overwork the dough.
Roll the dough out to about 1/4-inch thickness and use a cookie cutter of your choice to cut out shapes.
Place the cookies onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
Bake in the preheated oven for 18-20 minutes, or until the edges are just beginning to turn golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy, or store in an airtight container for up to one week.
Nutrition Facts
Calories |
143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 4.4 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 20 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
