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Bowl of coconut shortbread and a clementine

Coconut shortbread

Coconut shortbread with a frosting made with rum essence. They are crispy and crunchy and delicious. Large portion
Course Baked Goods, Cookies
Cuisine Christmas, Holiday Food
Baking time pr sheet of cookies 10 minutes

Ingredients

  • 750 gram plain flour
  • 1,5 teaspoon ammonium bicarbonate
  • 750 gram soft butter
  • 390 gram desiccated coconut
  • 390 gram sugar
  • 1 tablespoon water or so - enough to bind everything together if needed

Frosting

  • 600 gram icing sugar Yes that is a lot, it takes a LOT of frosting to finish off all the cookies.
  • 8-12 tablespoon water
  • 6 teaspoon rum essence
  • 6 teaspoon romessen

Instructions

  1. Mix everything together. It takes some kneading for everything to come together
  2. Roll out the dough and cut it into 3-4 cm wide sticks. They need to be about 4 mm thick
    Coconut short bread in the making - fedtebrød
  3. Make sure to space out the sticks while baking them.
  4. Bake them for 10 minutes at 200 C with the fan on. They need to be golden before they are don.
  5. Frost them while they are still hot. Use a pipping bag and a butter knife.
  6. Cut them into the finished cookies while they are hot. You need to work kind of fast.
  7. Leave them out on the table (on the baking paper) to cool - they will crisp up once they are cool.
    Finished coconut short bread - fedtebrød