I almost named these “funeral cookies.” But that is a hard sell, really. I was in a strange mood when these were created and as I sat in my kitchen with a cup of coffee and a stack of these (quickly disappearing) cookies, I thought to myself, “Gosh, these would be perfect cookies for one of those church events like a memorial service where the cookies are usually awful.” You can’t have ooey gooey decadent cookies all the time. You cannot walk around like a blissed out kid covered in melty chocolate chips all the time saying, “Oh my God, these cookies are amaaaazing.” But, if you are at a memorial service or some such thing, you can stand in the corner and scarf down a couple of great but unassuming cookies and improve your worldview without seeming totally inappropriate. I mean, its shortbread, nothing sexy about that. Now if we can just get them to serve good coffee at church…
I was telling my children this and they were looking at me like I was BATS. Says Lily (11), “Mom, you can’t call these funeral cookies, you know that, right?” Says I, “I suppose not.” So blah, they are Almond and Coconut Shortbread Cookies. Sometimes my kids are no fun at all. But, they love these cookies like mad.
The main ingredient for these is honey roasted sliced almond. I’m sorry about that. I try not to choose ingredients that are a pain to get, but I discovered these in Trader Joe’s last month when another like minded lady in the aisle was exclaiming to anyone who would listen…and that is usually me…”Oh, my God, have you tried these? They are amazing.” I immediately bought a bag and proceeded to use them on salads and whatnot and then the almonds told me that they were meant for greater things and really wanted a starring role in a cookie, and here we are. I then sought them out elsewhere before sharing this recipe and was thrilled to find several iterations at Kroger and the like. What a relief. Now I can share the recipe. Look in the salad topping section, where people go to find bacon and candied nuts and other sprinkles to de-healthify their salads. That is where I found them.
My husband I sat on the back porch with big mugs of coffee and ate a whole bag of these, trying to hide them every time the kids emerged from the house. They are good in that way…you will try to hide them from your kids.
Basically, you throw the nuts and coconut in right after the butter and sugar (and before the flour) and they get all crushed up in the dough. Then you press a sugary coconut and nut topping on top. These are crumbly cookies, but you do not want to skip the topping.
|Almond and Coconut Shortbread Cookies|| |
- ½ cup unsalted butter
- ½ cup confectioners sugar
- ½ cup honey roasted sliced almonds
- ¼ cup sweetened coconut
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 heaping tablespoon honey roasted sliced almonds
- 1 heaping tablespoon sweetened coconut
- 2 tablespoons granulated sugar, divided use
- In the bowl of an electric mixer, combine the butter and confectioners sugar and beat until they are combined and fluffy, or about 1 minute.
- Stop the mixer and add the almonds, coconut and vanilla. Continue mixing on medium speed until the almonds and coconut are fully incorporated and broken up. Stop the mixer and scrape the bowl and continue to mix for an additional 10 seconds.
- Stop the mixer and add the flour and mix until fully combined, about 30 seconds.
- Scrape the dough out onto a square of parchment paper and form into a log. Roll the dough in the parchment paper and place it in the refrigerator for at least 30 minutes.
- Meanwhile, prepare the topping by placing the almonds, coconut and 1 tablespoon of sugar into a blender or small food processor. Process until the almonds and coconut have the texture of sand and then remove to a plate. Mix in the remaining 1 tablespoon of granulated sugar.
- Preheat the oven to 325 degrees.
- Remove the log of cookie dough from the refrigerator and slice with a sharp knife into 20 cookies. Take each disk of dough and press one side into the topping. Pat the topping into the top of the cookie gently so that it adheres to the dough. Place these on a silicone baking sheet.
- Bake for approximately 18 minutes or until the tops are slightly golden. Remove from oven and cool on a rack. Store in an airtight container.