These keto coconut shortbread cookies are easy to make with just a few ingredients! Gluten free, low carb, and super tasty, these coconut shortbread cookies are perfect to make ahead and store in the freezer for when you just need a cookie. Or three…
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes
Yield:16 cookies 1x
6 tablespoons butter, melted
2 cups superfine blanched almond flour
1/2 cup confectioners style powdered erythritol
1 teaspoon coconut extract
1/3 cup finely shredded unsweetened coconut
Combine the butter, almond flour, erythritol and coconut extract in a medium sized bowl, and stir well with a fork until fully combined.
Use your hands to form a tightly packed log of dough, about 8 inches long.
Wrap in plastic wrap and squeeze tightly to make sure they won’t crumble apart later.
Carefully unroll the dough and then sprinkle the coconut over the log and roll to coat completely.
Rewrap in plastic wrap and twist the two ends so it’s tight.
Chill in the freezer for 30 minutes or more.
Carefully unwrap and then cut the dough into discs about 1/2 inch thick.
Place on a parchment lined cookie sheet and bake at 350 degrees for 12 – 15 minutes, or until firm and golden brown.
Remove and cool completely before handling, or the cookies may fall apart.
Store in an airtight container for 5 days or freeze for up to 6 months.