This cookie combines the best of all worlds—the buttery, flaky texture of shortbread with the flavor of coconut. It’s ideal with tea or coffee.
1cup fresh or frozen grated unsweetened coconut
1cup (2sticks) unsalted butter, softened
½cup plus 2tablespoonssugar
Sift together the flour and salt. Mix in the coconut.
In another bowl, beat the butter and ½ cup of the sugar with an electric mixer until fluffy, about 4 minutes. Add the egg and mix well.
Add the flour mixture and mix well to form a smooth dough. Wrap the dough in plastic wrap and chill for 1 hour.
Preheat the oven to 325°F. Roll out the dough into a 9 × 13-inch rectangle about ½ inch thick. Slice the dough lengthwise into four equal slices, and then crosswise into six equal slices. This will give you twenty-four pieces of shortbread. Arrange on an ungreased baking sheet, leaving 1 inch between each cookie. Bake until golden brown, about 25 minutes.
Remove from the pan and cool on wire racks for 10 minutes. Sprinkle the shortbread with the remaining 2 tablespoons of sugar.