Pineapple Coconut Shortbread

Preparación

1. 1

   Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

3. 3

   Add the coconut extract and mix until well combined.

4. 4

   Gradually add the all-purpose flour to the butter mixture, mixing until just combined.

5. 5

   Fold in the finely chopped dried pineapple and shredded coconut until evenly distributed.

6. 6

   Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart.

7. 7

   Flatten each ball slightly with the palm of your hand or the bottom of a glass.

8. 8

   Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden.

9. 9

   Remove from the oven and allow the shortbread to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.