Coconut shortbread cookies that are easy to make and have a heavenly, delicate coconut flavor and scent. Perfect cookie for dipping in your favorite cocoa or tea.
Today in Utah we finally got a real snow storm. Luckily we didn’t have school today because of the holiday but daughter #2 did have volleyball practice this morning. Myron was driving her to practice around 9:30 this morning and didn’t even get 15 minutes out before they turned back around and came home. In just that short amount of time they watched three cars ahead of them get into accidents. One slid into a fence, another into a pole and the third slammed into another car. It takes about 45 minutes to get to her training facility so they said “nope” and turned around and came home.
Because there is no school today and it is so cold outside we decided to make it a movie day and hang out. We also decided to warm ourselves up with some hot chocolate and masi Samoa.
My friends, this is one island treat you don’t want to miss out on.
Masi Samoa. What exactly are these delightful cookies?
They may look plain and simple on the outside but do not let their appearance deceive you. This buttery, flaky, not-too-sweet, shortbreadish cookie will have you going back for more.
In the islands you will find these cookies sold in little packages stacked neatly and ready to take home. You can bake them yourself in just a short amount of time.
You will mix together sugar and butter, eggs, vanilla and coconut milk. Once you incorporate all of the dry ingredients you will dump out dough onto a floured surface and roll out. Once dough is rolled you can cut into squares. I always use a pizza cutter to cut them out, it makes it so much easier and is super fast.
We love these cookies plain, but they are even better when dipped into your favorite hot drink. Cocoa, tea, coffee..you decide. In the meantime, we will be cuddling up with a big cup of cocoa and a plate of these.
So good.
So good.
But before you make them, don’t forget to add the recipe to your COOKIE board on PINTEREST
| Servings |
dozen cookies
|
- 2 sticks butter
- 1 1/3 cup white sugar
- 4 eggs
- 1 can coconut milk full fat not lite
- 2 tsps vanilla extract
- 8 cups flour
- 6 tsps baking powder
- 1/4 teaspoon of salt
Ingredients
|
|
- Heat the oven 350˚F
- In a large mixing bowl with hand mixer or in mixing stand. Cream the butter and sugar together. Add the eggs one at a time mixing well.
- Add the coconut milk and vanilla, until well combined.
- Slowly add in flour, baking powder and salt. Mix until well combined.
- The dough may still be a little sticky but that is ok.
- Cover your kneading surface with a generous amount of flour so the dough doesn’t stick to in and knead until it’s a nice and even consistency.
- Roll out the dough until it’s about ¼” thick, and cut into 3″ squares. I use a pizza cutter to quickly cut through the dough.
- Place onto a baking sheet lined with parchment paper and cook for about 12-15 minutes, or till just golden brown (a little browner than they appear in the photo above) The squares when cooled should be quite hard, not soft like biscuits, and have a nice “snap” when broken. We like ours a little softer (like a sugar cookie texture), but if you want them hard you can bake a little bit longer.
