Coconut shortbread that never disappoints you

Lovers of short pastry and coconut come to me!

I love short pastry in all its shapes and tastes.
Classical shortcrust pasta, cocoa, lemon, walnuts, almonds, hazelnuts ... In short, give me short pastry and I am happy.

Today I wanted to talk about a recipe, which amazed me for his goodness and the ease of preparation (moreover, prepare short pastry is simple).

This is a shortbread of coconut.

Fantastic for simple cookies to eat at any time of the day, perfect for cookies decorated with royal frozen, with sugar paste or with chocolate. With this shortbread you can also create full-filled biscuits with Nutella, a good jam or cream of chocolate butter, rum, lemon or coconut to strengthen taste. I still remember the first time I made this recipe.

Do you also happen to stay in front of the oven and count the latter to finally be cheat them?

It happens often to me and when I finally removed these biscuits from the oven I couldn't even resist a second one. I tasted them still hot!

A delight! When a biscuit is good for hot, once rested it becomes sublime and in fact so it was.

I had to make them decorated with a real frowned grass with a lemon that is very well bridged with the taste of the coconut. I had to keep myself in order not to eat them all before decorating them. I admit, if I like a dessert I can't stop eating. Here is the recipe here, I hope these cookies will like you as I liked to me.

Here is the recipe

Coconut short pastry

• 150 g of 00 flour
• 100 g of coconut
• 100 g of butter
• 100 g of icing sugar
• 1 large egg
• Grated peel of 1 lemon

If you love chocolate cookies you can replace about 20 grams of coconut with cocoa.

Proceedings

- Proceed in the preparation as with the classic pastry

- at the beginning it seems difficult to manage, but just work it a little mix perfectly / let it rest dough in the fridge for at least 2 hours

- rolling pin and bake at 180 degrees for about 10/12 minutes (depending on the oven).
- The best mats to cook the pastry are microphorated rugs 30x40 cm or the greatest 40 x 60 cm

- you need to churn out to still clear cookies, if too cooked they tend to be dry, these cookies are better made to rest a few days

To decorate them I chose chocolate (which is very good with coconut) and small roses and Sugar paste flowers Embelled with a pearly colored veil.

Let me know if the recipe liked you.
Good appetite!