Double Toasted Coconut Oatmeal Shortbreads – a delicious recipe with rolled oats, flour, coconut, butter, turbinado sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325u00b0 F convection (or 350u00b0 F for a regular oven).
2
Spread the oats out on a baking tray and toast in the oven for about 10 minutes. Let the oats cool completely and then process in a food processor, until powdery.
3
Spread the coconut out on a baking tray and toast in the oven until golden and crunchy, for about 8 minutes, stirring once or twice. Allow to cool completely.
4
Beat the butter with sugar until creamy. Stir in the oats, flour, coconut and salt. Mix on low speed until the dough comes together. Scrape the dough out onto a work surface and pat it into two logs, about 1 1/4 inches in diameter. Wrap the logs up in plastic wrap and refrigerate until very firm, at least two hours.
5
Preheat the oven to 325u00b0F convection (or 350u00b0F regular bake). Slice the dough into 1/4-inch thick slices and arrange on a baking sheet lined with parchment paper. Prick the top of the shortbreads with a fork. Bake for about 20 minutes, or until golden. Slide the parchment onto a wire rack and let the shortbreads cool.
6
The shortbreads can be kept in an airtight container for about a week.
788
kcal
Calories
48
g
Fat
80
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 3/4 cups rolled oats, 1 1/4 cups all-purpose flour, 1 cup unsweetened shredded coconut, 16 tablespoons (2 sticks) butter, softened, and more.
Yes, Double Toasted Coconut Oatmeal Shortbreads falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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