Skip to main content

Coconut almond shortbread




I just love the combination coconut and almond, this shortbread cookies are an experiment it turn out really well, I've been made this so many times, If I have leftover egg yolk I always thought to make  this shortbread ;)


Ingredients:
-  2 stick unsalted butter ( room temperature )
-  3/4 cup sugar +  4 tbsp for sprinkle/topping
-  4 egg yolk + 1 for wash
-  4 cups flour
-  1 cup sliced almond 
-  1 bag/7 oz tender flake coconut sweetened / divide by two
-  3 tbsp silk pure coconut milk
- 1/2 tsp almond extract

Topping
- 1 egg yolk + 2 tbs  silk pure coconut milk
  ( whisk egg yolk and milk )
- half bag/ 3 1/2 oz  of flake coconut sweetened
- 1/4 cup sugar


Ready to the oven,I can't wait to taste  :)

And It was YUmmY :)



Preparation:
preheat oven on 350  degree F
Beat butter and sugar until soft and fluffy
add egg yolk one at a time
add flour 1 cup at a time, and sliced almond
add half bag/ 3 1/2 oz flake coconut sweetened
add  silk pure coconut milk and almond extract
beat until all ingredients combine
divide the dough by two 
sprinkles flour on kitchen board,roll the  dough about 1/2 inch thick
or on parchmen paper,spread evenly about 1/2 inch thick
brush with egg,and topping with coconut flakes and sprinkles with sugar
put on the baking pan on parchment paper
ready to bake about 25-28  minutes,,,
let them cool for a while,and cut in to desire shape square or rectangle.







Comments

These look perfect!! I love coconut in baked goods... wish I could have one right now. :)
Peggy G. said…
These look great Ridwan! Definitely a great twist on a classic shortbread =)
Angie's Recipes said…
They look yummy indeed!
I am in for anything with coconut and this looks like a simple and wonderful shortbread.
Tina Bk said…
Well, after seeing this I would not want to go back to plain butter shortbread. Great flavor combo-I know by now it is probably long since been eaten, not a piece left! Delicious post!
Salam Ridwan, look nice and delicious. Easy to do. Will try one day.
I love shortbread! And I love it even more with coconut!
Anonymous said…
What a gorgeous biscuit my friend - love to try it :D

Cheers
CCU
Wow! Coconut and almonds --- I couldn't have thought of that combo! This is a wonderful twist to the ordinary shortbread, Ridwan!
Suzi said…
Love coconut and these look fantastic, Ridwan. Congrats on the Top 9, wonderful.
Tara said…
these look AWESOME!!! I am a huge shortbread fan so these are definitely on my "to bake" list:)

Popular posts from this blog

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk.
I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes
Serve with fresh store bought french baguette or toast.





Ingredients :

- 3 medium size sweet potato
- 6 large tomato
- 1 yellow onion
- 4 clove garlic
- 11/2 Tbsp dry basil
-  2 hot chili or pinch red pepper flakes / optional
- 1 teaspoon black pepper
- 1 teaspoon salt/taste
- 4 Tbsp olive oil
- 1 teaspoon honey
- 1/2 cup sour cream / 1/2 cup coconut milk

Directions:

Preheat the oven on 400 F
Peel sweet potato and cut in large cube, Cut tomato in wedges
slice onion and crush garlic,
transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red pepper flakes,black pepper and salt )  mix really well.
ba…

Seafood medley Tom Yum soup

This type of Thai soup is very popular in Thai cuisine around the world,is basically clear soup with prawn/shrimp and mushroom with rich Asian spices in it,such as galangal,lemon grass and kafir lime leaf and is spicy too which I like.
But I will make this Tom Yum soup my own,I use seafood medley instead of prawn/shrimp,and thicker soup instead of clear.






Ingredients :
- 2 lbs seafood medley ( shrimp,mussel and squid )
- 1 cup sliced mushroom
- 1 cup small young corn ( Asian best )
- 3 cup of water
- 1 cup of milk ( optional for thicker soup )
- 1/2 tbsp vegetable oil

spices ingredients :
- 1  clove shallot ( thinly slice )
- 1 clove garlic ( thinly slice )
- 1 stalk lemon grass ( thinly slice )
- 1 tbsp grated fresh galangal
- 1 teaspoon tomato paste
- 2 Thai chili/ fresh red Cayenne pepper ( chopped really fine )
- 1 teaspoon tamarind juice/ lemon or lime juice
- 1 tsp fish sauce
- salt to taste
- pinch of sugar
- 4 kafir lime leaves
- 2 stalk green onion ( thinly slice )


preparatio…

Seafood Medley Fried Rice

Ingredients :estimates
4 cup  cold cooked  rice
2 cup seafood medley ( shrimps,scallop,squid and mussel )
1/2 cup green peas
1/2 cup grated carrot
2 tbsp vegetable oil
1 egg

Seasoning spices ingredients:
2 clove shallot
1 clove garlic
1 fresh cayenne pepper/Thai pepper,thinly slice
1 tbsp grated ginger
2 tbsp of soy sauce
2 tbsp sweet soy sauce
1 tsp fish sauce 
pinch of black pepper

Preparation
chop shallot,garlic and pepper
heat sesame oil in the skillet on medium high
cook chopped shallot,garlic, pepper  and ginger for about 2- 3 minutes
add cooked seafood medley cook for another 3 minutes
add egg and scramble it
add cooked  cold rice
and add green peas and grated carrot
stir and add soy sauce,sweet soy sauce and fish sauce and pinch of black pepper,stir until combine
and cook for another 3-5minutes,serve immediately is best.



serve with slice cucumber,or simple cucumber salad   Cucumber salad/indonesian acar timun
E N J O Y ,,,,