Description
The perfect fruit-filled shortbread cookie, with a salty-sweet buttery crunch.
Ingredients
- 1 cup Toasted Coconut Chips Or Toasted Shredded Coconut
- 2 cups Unsalted Butter, Room Temperature
- 1-⅓ cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Vanilla Bean Paste
- 4 cups All-purpose Flour
- 1 cup Pineapple Preserves
- 1 Tablespoon Fleur De Sel
Preparation
Preheat oven to 350 F. Line two baking sheets with parchment paper and set aside. Crumble the coconut into smaller pieces using your hands; set aside.
In a mixing bowl using an electric mixer on medium speed, cream the butter and sugar together for 3 minutes. Add both vanillas, then mix for 1 minute. On low speed, slowly add the flour a little bit at a time; mix until just incorporated.
Roll the dough into 1-inch balls. Place each ball onto the baking sheet leaving about 2 inches between them and use your thumb to create a well in the center of each. Fill each well with pineapple preserves, sprinkle with a tiny bit of flour de sel and then the crumbled coconut. Bake for 10 minutes. Remove from oven. Allow cookies to rest for 5 minutes before removing them to a baking rack to finish cooling completely.
