These white chocolate coconut shortbread cookies are buttery, crumbly, and infused with the delicate aroma of our Four O’Clock White Chocolate & Coconut White Tea. Created by food blogger Queenie (@eatwithqueens), this recipe blends soft vanilla notes, subtle sweetness, and a touch of tropical warmth.
Ingredients:
Shortbread Cookie
- 142g unsalted butter, at room temperature
- 60g powder sugar
- 2 bags of Four O’Clock White Chocolate & Coconut White Tea
- 1/2 teaspoon pure vanilla extract
- 180g all-purpose flour
- 1/2 tsp salt
Toppings (Optional)
- 100g White Chocolate
- Shredded Coconut
Makes 12 to 14 cookies
Instructions
1) Beat butter & powder sugar until creamed.
2) Add vanilla & tea leaves (optional: ground up the tea leaves for even more aroma)
3) Mix until combined.
4) Scrape bowl and add flour & salt. Mix until combined.
- Note: dough will have a crumbly texture.
5) Roll the dough into your choice of shape, wrap in plastic wrap and chill until firm (at least an hour)
6) Preheat oven to 350°F. Use a sharp knife to cut about 1/2-inch-thick slices
7) Place slices onto a baking sheet. Make sure each piece is spaced at least an inch apart.
8) Use a fork to poke a design on the top.
9) Bake for about 10 minutes, once the bottom is golden brown, it is done.
10) Transfer to a wire sheet to cool.
OPTIONAL:
1) Toast shredded coconut in a pan until golden brown. Make sure to keep stirring to prevent burning. Place toasted coconut in a bowl and set aside.
2) Melt white chocolate in a bowl and set aside.
3) Dip each cookie into the white chocolate and sprinkle toasted coconut on top.
4) Enjoy!