When Toby and I went to visit my BFF Melissa in Toronto over Christmas break, we walked by a super cute bakery that, unfortunately, was closed. We pressed our faces up against the window, though, and I could see “coconut curry shortbread” taunting us from inside. I adore coconut and shortbread.

Then, about a month ago, I saw this coconut shortbread on Smitten Kitchen. I tried it and loved it, but I wanted to add some cardamom… because cardamom is awesome. I will try some curry powder next time, though. Maybe.

This is a little different than some other coconut baked goods because it has toasted, unsweetened coconut mixed into the unbaked dough. The coconut I used was made for baking, so it was pretty finely ground. If you don’t want to have big coconut flakes in the cookie and you can’t find the finely ground unsweetened kind (it says “for baking” on the package), you could put whatever you have in a food processor and give it a few pulses.

As you may have noticed, I usually bake something pretty team spirited for football games. But I brought these to a Navy tailgate recently, and instead of being mocked for bringing tiny flower cookies, I was told that these cookies are “legit” and that they go perfectly with chili. Win.

They’re also quite lovely with tea. Or milk. Or whatever. Coconut + cardamom = bliss

Toasted coconut-cardamom shortbread cookies (Adapted from Epicurious, makes 130 cookies about 1 3/4 inches in diameter)
1 cup unsweetened shredded coconut*
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 cup plus 1 tablespoon sugar
1 tablespoon ground cardamom
1 1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour

Preheat the oven to 325 F. Line a rimmed baking sheet with parchment paper or a silicone liner and pour the coconut on top, spreading it out it is in a relatively even layer. Bake, stirring occasionally, until coconut starts to become golden, about 8 minutes. Allow to cool. (And turn the oven off)

Once coconut is cool, cream butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in cardamom, salt and vanilla. Add half of flour, mix until just combined and then add the rest of the flour. Once all of the flour is combined, stir in the toasted coconut.

Divide the cookie dough in half and wrap each half in plastic wrap. Refrigerate dough for at least an hour.

Preheat oven to 325 F (again). Get baking sheets ready by lining with parchment paper or silicone mats. Lightly flour a clean work surface and rolling pin.

Unwrap one of the cookie dough halves and roll out to about 1/4 inch thick. Cut with cookie cutters and place on prepared cookie sheets.

Bake cookies until they begin to get golden around the edges, 15-20 minutes. Cool on baking sheets for 5-10 minutes and then serve or move to a wire rack to cool completely. Store in an airtight container at room temperature.

*Unsweetened shredded coconut might be in the organic section, the bulk section or the baking section, depending on the grocery store.