These coconut shortbreads are one of the easiest cookies to make. But it doesn’t mean that they lack flavor or delicacy. They have a short snap, and almost melts in your mouth. The icing is originally with rum (I used rum extract for more flavor), but you can use lemon juice and lemon zest for a more bright flavor.

Makes about 40.

Ingredients:

200 g all-purpose flour
200 g butter, salted and room temperature
100 g shredded coconut, unsweetened
100 g sugar
¾ teaspoon bakers ammonia (hjortetaksalt)

Icing:

150 g confectionary sugar (powdered sugar)
1-2 tablespoons rum (or a few drops rum extract)
Egg white, pasteurized

Directions:

Preheat the oven to 400℉ (200℃).

In a stand mixer, mix all the ingredients together, don’t overwork the dough, you just want it to come together.

Divide the dough into 6 even parts, and roll each part into thumb size logs. Place 3 logs on a parchment paper lined baking sheet, using the palm og your hand pat the dough flat, so it will be about 1.5-inch (4 cm) wide.

Bake for 10-12 minutes until they are light golden. While the cookies are baking make the icing, placing a damp towel over the bowl, to prevent the icing from drying.

Transfer the warm baked cookies to a cutting board, and ice the cookies, in one thick line in the middle of the cookie. With a sharp knife cut the cookie on diagonally, about 1-inch (2½ cm) wide. Let the cookies cool completely before storing in an airtight container.

Enjoy!