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Coconut Shortbread

Coconut Shortbread


We love coconut, so you can imagine how excited we were when Kyla created this gluten-free treat just for us!

By Kyla Eaglesham


1/2 cup cold butter
1 cup desiccated (dried) coconut
1 cup white rice flour
1/2 cup shredded coconut
2 eggs
1 tsp honey plus extra for glazing
pinch sea salt
1 tbsp water
coconut flakes, for garnish
sparkling sugar, for garnish

  1. In a medium bowl, cut butter into dried and shredded coconut until mixture forms irregular pea-sized clumps.
  2. Add remaining ingredients. Mix together with your hands until soft dough has formed. Pat dough into non-stick mini-cupcake pan. Bake in a preheated oven at 350 F (convection: 325 F) for 15-20 minutes.
  3. While still warm, remove from pan and glaze with extra honey. Sprinkle with coconut flakes and sparkling sugar. Store in airtight container for up to a week.


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