Honduran Coconut Shortbread

Recipe

Honduran Coconut Shortbread

Tropical Twist: Honduran Coconut Shortbread

4.7 out of 5

Indulge in the tropical flavors of Honduras with this delightful twist on the classic Scottish shortbread. The Honduran Coconut Shortbread combines the rich buttery texture of traditional shortbread with the exotic taste of coconut, creating a unique and irresistible treat.

Jan Dec
Dessert› Cookie› Scottish Shortbread
European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› Scottish cuisine
Cuisine of the Americas› Central American cuisine› Honduran cuisine

Preparation time

20 minutes

Cooking time

12-15 minutes

Total time

32-35 minutes

Yields

12 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Nut-free, Soy-free, Egg-free, Halal

Allergens

Wheat (gluten), Dairy (butter)

Not suitable for

Vegan, Gluten-free, Dairy-free, Paleo, Keto

Ingredients

The Honduran Coconut Shortbread differs from the original Scottish shortbread by incorporating coconut into the recipe. While Scottish shortbread traditionally relies on butter, sugar, and flour, this adaptation adds shredded coconut to infuse the cookies with a tropical flavor. The use of coconut gives the shortbread a unique texture and taste, making it distinctly Honduran. We alse have the original recipe for Scottish Shortbread, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 200 kcal / 837 KJ
  • Fat (total, saturated): 14g, 9g
  • Carbohydrates (total, sugars): 18g, 6g
  • Protein: 2g
  • Fiber: 1g
  • Salt: 0.1g

Preparation

  1. 1.
    Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. 2.
    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. 3.
    Gradually add the flour, shredded coconut, and salt to the butter mixture. Mix until well combined and a dough forms.
  4. 4.
    Transfer the dough onto a lightly floured surface and roll it out to a thickness of about 1/2 inch.
  5. 5.
    Use a cookie cutter to cut out desired shapes and place them on the prepared baking sheet.
  6. 6.
    Bake for 12-15 minutes, or until the edges of the shortbread turn golden brown.
  7. 7.
    Remove from the oven and let the shortbread cool on a wire rack before serving.

Treat your ingredients with care...

  • Shredded coconut — Make sure to use unsweetened shredded coconut for a more authentic flavor. If you prefer a stronger coconut taste, you can lightly toast the shredded coconut before adding it to the dough.

Tips & Tricks

  • For a more pronounced coconut flavor, you can substitute half of the all-purpose flour with coconut flour.
  • To enhance the texture, you can sprinkle some additional shredded coconut on top of the shortbread before baking.
  • If you prefer a sweeter shortbread, you can dust the cooled cookies with powdered sugar.

Serving advice

Serve the Honduran Coconut Shortbread as a delightful accompaniment to a cup of Honduran coffee or as a sweet treat on its own. These cookies are perfect for afternoon tea or as a dessert for any occasion.

Presentation advice

Arrange the Honduran Coconut Shortbread on a decorative plate or in a cookie tin for an elegant presentation. You can also sprinkle some shredded coconut on top of the cookies for an extra touch of tropical flair.

More recipes...