Ingredients:

  • 1 cup unsalted butter, softened but cool
  • 0.5 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 0.25 tsp fine sea salt
  • 1 cup unsweetened shredded coconut
  • 2 tbsp turbinado sugar

Instructions:

  1. Place shredded coconut in a dry skillet over medium-low heat. Stir constantly for 3–5 minutes until golden and fragrant. Transfer to a plate to cool completely.
  2. In a large mixing bowl or stand mixer, beat the softened butter and granulated sugar until smooth and pale, approximately 2 minutes. Mix in the vanilla extract and salt.
  3. Add the all-purpose flour in two batches, mixing on the lowest speed until just combined. Fold in the cooled toasted coconut by hand.
  4. Divide the dough in half and roll each portion into a log approximately 2 inches in diameter. If using, roll the logs in turbinado sugar to coat the exterior.
  5. Wrap the logs tightly in parchment paper or plastic wrap and refrigerate for at least 2 hours to allow the butter to firm and the flour to hydrate.
  6. Preheat oven to 350°F (175°C). Using a sharp serrated knife, slice the chilled logs into rounds. Place on baking sheets and bake for 15 minutes or until the edges are lightly golden.