Indulge your senses with the delightful crunch and rich flavor of Toasted Oatmeal Coconut Shortbread Wedges! This scrumptious treat combines the wholesome goodness of oats and coconut with the buttery richness of traditional shortbread, creating a melt-in-your-mouth experience that’s perfect for any occasion. Whether you’re hosting a cozy gathering or simply craving a sweet snack, these wedges are sure to impress. Ready to elevate your baking game? Let’s dive into this easy and irresistible recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 16 wedges
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup shredded coconut
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Spread rolled oats and shredded coconut on a separate baking sheet. Toast in the preheated oven for 8-10 minutes, stirring once halfway through, until golden brown and fragrant. Remove and let cool completely.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, about 3-4 minutes using an electric mixer.
- Add vanilla extract to the butter mixture and mix until combined.
- In a separate bowl, whisk together all-purpose flour, toasted oats, toasted coconut, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The dough will be slightly crumbly but should hold together when pressed.
- Transfer the dough to a 9-inch round cake pan. Press the dough evenly into the pan, smoothing the top with the back of a spoon or spatula.
- Using a sharp knife, score the dough into 16 wedges, cutting almost but not completely through the dough.
- Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden and the center is set.
- Remove from the oven and let cool in the pan for 10 minutes.
- While still warm, re-cut the wedges along the scored lines to separate completely.
- Allow shortbread to cool completely in the pan before removing and serving.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Toast to Perfection: Be sure to keep an eye on the oats and coconut while toasting them in the oven. You want them golden brown and fragrant, but not burnt—this step adds a depth of flavor that makes your shortbread truly special.
- Creaming Technique: When creaming the butter and sugar, take your time! Aim for a light and fluffy texture by mixing for about 3-4 minutes. This will incorporate air into the mixture, giving your shortbread a lovely crumb.
- Don’t Overmix: When combining the dry ingredients with the wet, mix just until combined. Overmixing can lead to tough shortbread, so embrace that slightly crumbly texture.
- Scoring the Dough: Scoring the dough before baking helps guide your cuts later on. Make sure to cut almost through the dough, but not all the way, to keep the wedges intact until they’re baked and cooled.
- Storage Secrets: To keep your shortbread fresh, store it in an airtight container at room temperature. It should stay delicious for up to 5 days—if they last that long!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 14g
Protein: 2g
Fat: 7g
Saturated Fat: g
Cholesterol: 15mg
