Coconut Shortbread Hearts
I am admittedly not a baker but I enjoy making cookies to share, especially around holidays. One of my favorite recipes is a coconut shortbread that I found awhile ago in Bon Appetit magazine from one of my favorite bakers, Elizabeth Faulkner.
The ingredients are simple but there are two that I use that I think make a difference. The first is Let's Do Organic unsweetened shredded coconut. I also use the Let's Do Organic coconut flakes when I make my favorite Olive Oil Granola.
The other ingredient is Hula Girl Coconut Sugar. I discovered it one year when I was visiting family on Maui and use it whenever I want to boost the coconut flavor of a recipe. In this recipe I add a little to the batter, replacing 1 tablespoon of white sugar with the coconut sugar, and I sprinkle a little over the tops of the cookies before they bake.
I use Dorie Greenspan's trick for rolling out cookie dough in a Ziplock bag. This recipe, divided evenly, fits perfectly into two one-gallon Ziplock bags. And if I decide not to cut out cookies, I can cut easily cut them into squares instead.
And since it's Valentine's Day, I had fun packaging these up to give away. All it took was a little parchment paper and baker's twine.
Happy Valentine's Day!