Coconut Shortbread Crust

Coconut Shortbread Crust

Buttery shortbread crumbs and toasted coconut press into a crisp, fragrant tart base.

Total 45 min Makes 8 slices Calories 210/serving

Dietary

Vegetarian, Pescatarian, Kosher

Allergens

Dairy, Wheat, Tree nuts

This crust blends toasted coconut into a buttery shortbread dough for a crisp, slightly nutty base that pairs well with tropical fillings, cream pies, or cheesecakes. It presses easily into a tart or pie pan and bakes to a golden, sandy-textured shell that holds its shape when sliced.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup sweetened shredded coconut, toasted
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 teaspoon vanilla extract

Method

  1. Preheat the oven to 350°F. Spread the shredded coconut on a baking sheet and toast until lightly golden, 4 to 5 minutes, stirring once halfway through.

  2. In a medium bowl, whisk together the flour, toasted coconut, sugar, and salt.

  3. Add the softened butter and vanilla extract, and mix with a fork or your hands until the mixture forms a soft, cohesive dough.

  4. Press the dough evenly into the bottom and up the sides of a 9-inch tart or pie pan, using your fingers or the bottom of a measuring cup to compact it firmly.

  5. Prick the bottom of the crust a few times with a fork and chill in the refrigerator for 15 minutes to firm up before baking.

  6. Bake the chilled crust until golden brown around the edges and set in the center, 15 to 18 minutes.

  7. Cool the crust completely on a wire rack before filling, about 30 minutes.

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    Coconut Shortbread Crust

    This crust blends toasted coconut into a buttery shortbread dough for a crisp, slightly nutty base that pairs well with tropical fillings, cream pies, or cheesecakes. It presses easily into a tart or pie pan and bakes to a golden, sandy-textured shell that holds its shape when sliced.

    45 min 8 slices 210 cal

    Ingredients

    • 1 1/4 cups all-purpose flour
    • 1/2 cup sweetened shredded coconut, toasted
    • 1/3 cup granulated sugar
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 1/2 teaspoon vanilla extract

    Method

    1. 1

      Preheat the oven to 350°F. Spread the shredded coconut on a baking sheet and toast until lightly golden, 4 to 5 minutes, stirring once halfway through.

    2. 2

      In a medium bowl, whisk together the flour, toasted coconut, sugar, and salt.

    3. 3

      Add the softened butter and vanilla extract, and mix with a fork or your hands until the mixture forms a soft, cohesive dough.

    4. 4

      Press the dough evenly into the bottom and up the sides of a 9-inch tart or pie pan, using your fingers or the bottom of a measuring cup to compact it firmly.

    5. 5

      Prick the bottom of the crust a few times with a fork and chill in the refrigerator for 15 minutes to firm up before baking.

    6. 6

      Bake the chilled crust until golden brown around the edges and set in the center, 15 to 18 minutes.

    7. 7

      Cool the crust completely on a wire rack before filling, about 30 minutes.