Toasted Coconut Shortbread - 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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment