Double Toasted Coconut Oatmeal Shortbreads

1. 1

   Preheat the oven to 325u00b0 F convection (or 350u00b0 F for a regular oven).

2. 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. 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. 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. 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. 6

   The shortbreads can be kept in an airtight container for about a week.

* Per serving · 4 servings · Values may vary.