Weekend of Small Sin

I made these tiny coconut shortbread cookies to serve as dessert on Saturday night. They are a little sweet, a little salty, and a whole lotta coconutty. Plus they are very easy to make and, since they are a slice and bake cookie, I saved some of the dough to keep in the freezer for future dessert emergencies. I anticipate a dessert emergency to be coming soon...

Tiny Coconut Cookies
1/2 cup coconut (I used sweetened)
3/4 cup unsalted butter at room temperature
1/2 cup sugar
3/4 teaspoon coarse salt
1/2 teaspoon vanilla
1 and 1/3 cup flour

Toast coconut in toaster or regular oven until lightly browned -- watch carefully! Once the coconut is toasted it only takes moments for it to burn. It took about 8 minutes for my coconut to toast. Let cool and then grind in food processor or blender until coarsely ground.

Using electric mixer, beat butter and sugar in a large bowl for 2 minutes. Mix in salt and vanilla. Beat in flour in two additions and then stir in coconut. Gather dough together and fashion into two logs (it will be very sticky!) Wrap in plastic wrap and freeze for at least an hour.

Line baking sheet with parchment. Slice cookies consistently and place on baking sheet, leaving extra room between cookies as they will spread.

Bake cookies at 325 degrees until golden, about 20 minutes. Cool on baking sheet for ten minutes then remove to wire rack.