Highlanders
Indulge in the simple elegance of Highlanders, a buttery shortbread cookie rolled in toasted coconut for a golden, crunchy exterior and soft, tender interior. Perfect for tea-time or as a crowd-pleasing treat, these cookies combine the richness of vanilla-infused dough with the nutty sweetness of lightly toasted coconut. With a quick chill-and-bake process, Highlanders are effortless yet impressive, pairing melt-in-your-mouth softness inside with a crisp, caramelized coating. Crafted from pantry staples and ready in under an hour, these cookies are an ideal make-ahead option for gifting or entertaining. Elevate your baking game with this timeless cookie recipe that strikes the perfect balance of flavor and texture!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 280 grams all-purpose flour
- 0.5 teaspoon salt
- 1 large egg white
- 150 grams sweetened shredded coconut
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
Add in the vanilla extract and mix until incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, beating on low speed until a dough forms.
Divide the dough into two portions. Roll each portion into a log about 2 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 30 minutes, or until firm.
While the dough chills, spread the sweetened shredded coconut evenly on a baking tray. Toast lightly in the preheated oven for 4-5 minutes, stirring halfway through, until golden brown. Remove from the oven and let cool.
Once the dough is firm, remove the plastic wrap. Lightly whisk the egg white in a small bowl. Brush each dough log with the egg white, then roll the logs in the toasted coconut, pressing gently to ensure the coconut adheres to the outside of the dough.
Using a sharp knife, slice the logs into 1/4-inch-thick rounds and arrange them on the prepared baking sheets, leaving a small gap between each cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your delightful Highlanders!
Nutrition Facts
Calories |
3772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.3 g | 307% | |
| Saturated Fat | 150.9 g | 754% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 400.7 g | 146% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 154.9 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 626 mg | 13% | |
*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.
