Toasted Coconut Crunch | Recipes

Toasted Coconut Crunch

(14) Ratings:
Prep Time:
Baking Time:

Toasted coconut is the magic ingredient in these fabulous cookies. Toasting the coconut before you use it gives these cookies extra taste and crunch. Put some on a plate and watch them disappear!


2 cups 500 mL unsweetened coconut, toasted
1 cup 250 mL ROBIN HOOD® All Purpose Flour
½ cup 125 mL brown sugar, packed
½ cup 125 mL butter, chilled and cut into pieces
¼ cup 50 mL corn starch
0 0 pinch salt
1 tsp 5 mL vanilla
2 tbsp 30 mL icing sugar, to garnish


  1. Preheat oven to 350ºF. Lightly grease two 9” (22cm) tart pans with removable bottoms or two 9” (22cm) pie plates.
  2. Combine first 7 ingredients in the bowl of an electric mixer and beat until all ingredients come together. This can be done in a food processor. Press dough evenly into prepared pans.
  3. Bake in preheated oven 25-30 minutes or until golden brown. Cool in the pan for 2 minutes. Remove the metal ring, leaving the shortbread on the metal bottom. Cut each pan into 12 wedges. Cool. Dust with icing sugar.
  4. Tips

  5. For toasting coconut preheat oven to 350ºF (180ºC). Spread coconut in an even layer on a baking sheet and bake for 10-15 minutes, stirring 3 or 4 times, until golden. Bake extra and freeze to use as needed.

Nutritional Information

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