Nauruan Coconut Shortbread

Nauru’s pantry has long been defined by palm-fringed shores and the generous bounty of coconuts. This buttery shortbread leans into that island heritage by folding finely textured desiccated coconut into a classic dough made with rich unsalted butter, clean-tasting granulated sugar, sturdy all-purpose flour, a whisper of vanilla extract, and a modest pinch of fine sea salt. The result is a crumbly, melt-in-the-mouth bite with a gentle, toasty coconut perfume—perfect with an afternoon cup of tea and a salty sea breeze.

Ingredients

• 225 g (1 cup) unsalted butter, softened
• 100 g (1/2 cup) granulated sugar
• 300 g (2 1/2 cups) all-purpose flour
• 75 g (1 cup, finely packed) desiccated coconut
• 1/2 tsp fine sea salt
• 1 tsp vanilla extract

Step-by-step Instructions

1. Prepare the oven and pans: Preheat the oven to 160°C (320°F). Line two baking trays with parchment. A cooler bake helps the high-fat unsalted butter set gently, preserving flaky crumb.
2. Cream the fat and sugar: In a mixing bowl, beat the softened unsalted butter with the granulated sugar until pale and lightly fluffy. This creates tiny air pockets that help the shortbread stay tender without any leaveners.
3. Add aromatics: Beat in the vanilla extract and the fine sea salt until evenly combined. The fine sea salt heightens sweetness and deepens coconut flavor.
4. Fold in the dry ingredients: Add the all-purpose flour and the desiccated coconut. Mix on low just until a soft, sandy dough forms. Overmixing develops gluten in the all-purpose flour, which can toughen the crumb.
5. Chill the dough briefly: Turn the dough onto a sheet of parchment, pat into a 2–3 cm-thick slab, wrap, and chill for 20–30 minutes to firm up the unsalted butter. Chilling makes the dough easier to roll and helps the cookies keep neat edges.
6. Roll and shape: Place the chilled dough between two sheets of parchment and roll to about 6–8 mm thickness. Peel away the top sheet and cut into bars, rounds, or wedges. If needed, lightly dust the edges of your cutter with a touch of all-purpose flour for clean releases. Transfer pieces to the lined trays, leaving a little space between them.
7. Bake: Bake until the tops look matte and the edges are pale gold, about 15–18 minutes. Shortbread should not brown deeply; slight color at the edges is enough.
8. Cool and finish: Let the shortbread rest on the tray for 10 minutes, then move to a rack to cool completely. While still faintly warm, you can press a light sprinkle of extra desiccated coconut onto the surface for a fragrant finish.

Why This Works

• High-fat structure: Plenty of unsalted butter “shortens” gluten strands in all-purpose flour, giving that signature tender snap.
• Balanced sweetness: Using straightforward granulated sugar keeps sweetness clean so the toasty notes of desiccated coconut shine through.
• Flavor clarity: A little fine sea salt and classic vanilla extract amplify aroma without crowding the palate.
• Texture contrast: Flecks of desiccated coconut add subtle chew within a delicate, crumbly base.

Pro Tips

• Temperature matters: Start with room-temperature unsalted butter—soft enough to press but not oily—to cream smoothly with granulated sugar.
• Gentle mixing: Once the all-purpose flour goes in, stop as soon as the dough comes together. This prevents toughness.
• Even thickness: Rolling between parchment means no extra all-purpose flour is needed and thickness stays consistent for uniform baking.
• Don’t overbake: Pull them when edges just begin to color; an extra 1–2 minutes can turn delicate into dry.

Serving Suggestions

Enjoy with hot tea or a chilled glass by the beach. The mellow sweetness and perfume of desiccated coconut pair beautifully with citrus or tropical fruit on the side. For a simple flourish, dip half of each cooled cookie in melted white chocolate, then dust lightly with a pinch of desiccated coconut so the island character sings in every bite.

Storage

Keep cooled cookies in an airtight tin in a cool, dry place. They maintain crisp edges and a tender center best when shielded from humidity; add a small sheet of parchment between layers to protect the delicate surface of the desiccated coconut-studded tops.