Step-by-Step Guide to Prepare Super Quick Homemade White Coconut Shortbread

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Speedy White Coconut Shortbread. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from White Coconut Shortbread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare White Coconut Shortbread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make White Coconut Shortbread is 20 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can have White Coconut Shortbread using 10 ingredients and 19 steps. Here is how you can achieve that.

I love coconut, so I wanted to make something topped with a lot of it. For a crunchy texture, heat the egg yolk first But be sure to strain it to prevent lumps from forming. Adjust the baking time according to the size of your cookies. The dough will degrade after the second batch when cutting out shapes, so try to cut them with as few gaps in the dough as possible. Recipe by Pu-kosan

Ingredients and spices that need to be Prepare to make White Coconut Shortbread:

1. 90 grams Unsalted cultured butter (or regular unsalted butter)
2. 35 grams Powdered sugar
3. 1 egg's worth Egg yolk
4. 15 grams Powdered coconut milk
5. 85 grams Cake flour
6. 15 grams Corn starch
7. 1 Bread flour (for dusting) (you can also use cake flour)
8. For the topping:
9. 1 White chocolate
10. 1 Shredded coconut

Steps to make to make White Coconut Shortbread

1. Bring the butter to room temperature. Combine the cake flour and corn starch and sift.
2. Put the egg yolk into a heatproof dish and beat until fluffy. Cover with plastic wrap and heat in the microwave at 600 W for 25 seconds.
3. Mix the cooked egg yolk with a whisk to break it up. Strain. Once strained, you should have about 10 g.
4. Combine the butter and sugar in a bowl and mix until smooth with a rubber spatula. Add the egg yolk from Step 3 and mix well.
5. Next, add the coconut milk powder and mix well.
6. Once it has evenly blended, sift the cake flour and corn starch one more time while adding it to the bowl. Fold into the mixture.
7. Be careful not to knead it too much. It should just be mixed until the powder is incorporated, then fold it over a few times to bring it together into a ball.
8. Tightly wrap in plastic wrap and press flat. Let chill in the refrigerator for at least 2 hours.
9. Use a tea strainer to dust the flour on your working surface and roll out the chilled dough with a dusted rolling pin. Roll to about 5 mm thick.
10. Top the rolled out dough with plastic wrap and chill in the refrigerator for another 2 hours.
11. I usually put the dough in the refrigerator along with the cutting board, but if you want to transfer it with parchment paper instead, first line your cutting board or work surface with parchment paper.
12. Preheat the oven to 170°F Celsius. Dust your cookie cutters and cut out the chilled cookie dough. Arrange on a baking sheet lined with parchment paper.
13. Reduce the temperature of the preheated oven to 160°F and bake for 18-20 minutes. Once they have all browned, they're ready. Transfer to cookie racks to cool.
14. Press together the leftover dough and repeat the process.
15. Melt the butter in a double boiler and temper the white chocolate. Dip the tops of the cooled cookies into the chocolate and press into the shredded coconut before it hardens.
16. Once the chocolate hardens, they're done. Tempering the white chocolate takes some effort, but it really helps to hold the coconut onto the cookies.
17. I made white rabbits.
18. Enjoy these crispy and sweet shortbread cookies. They'll make you fall in love with coconut.
19. To make coconut milk, dissolve 30 g of coconut milk powder in 150 ml of milk.

While this is in no way the end all be all guide to cooking quick and easy lunches it is good food for thought. The hope is that will get your creative juices flowing so that you could prepare wonderful lunches for your own family without having to accomplish too much heavy cooking at the approach.

So that's going to wrap this up with this special food How to Prepare Favorite White Coconut Shortbread. Thank you very much for your time. I am sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!