Toasted Coconut Shortbread - PCOS-Friendly Recipe

Servings: 12

Lunch

This Toasted Coconut Shortbread is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

1/2 cup plus 2 tablespoons shredded coconut
2 sticks (1 cup) salted butter, at room temperature
1/2 cup confectioners' sugar
1/2 teaspoon vanilla
1/4 cup cornstarch
1 1/2 cups all-purpose flour

Instructions

Preheat the oven to 350°.
Toast the coconut in a medium frying pan over medium heat for about 2 minutes, stirring frequently to prevent it from burning. Transfer to a bowl and place it in your fridge to cool it completely.
In a large bowl cream the butter, sugar and vanilla until very creamy. In 3 additions, beat in the cornstarch and flour. Continue to beat the dough until it is like whipped cream in texture, about 2 minutes. Stir in 1/2 cup of the cooled coconut.
Drop by heaping tablespoons on an ungreased cookie sheet.
Bake for 15 minutes, or until the bottoms start to turn a light shade of brown but the tops and sides are still perfectly white. Remove from the oven and immediately sprinkle the tops with the remaining coconut.
Let the cookies cool on the cookie sheet for 10 minutes then transfer to a cooling rack.

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Frequently Asked Questions

Is Toasted Coconut Shortbread good for PCOS?

Yes, this Toasted Coconut Shortbread recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 12 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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