Sesame-Coconut Shortbreads
Published May 15, 2025
- Total Time
- 45 minutes, plus chilling and cooling time
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes, plus chilling and cooling time
- Rating
- Comments
- Read comments
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Ingredients
- ¾ cup/185 grams unsalted butter, melted
- ¾ cup/150 grams granulated sugar
- Scant ½ cup/120 grams tahini
- Scant ¼ cup/60 grams honey
- 1teaspoon vanilla extract
- 2cups/256 grams cake flour (or use all-purpose)
- ½ cup/25 grams unsweetened shredded coconut, preferably finely shredded
- ¼ cup/38 grams sesame seeds
- 1teaspoon baking powder
- ½ teaspoon fine sea salt
- Powdered sugar, for dusting
Nutritional analysis per serving (24 servings)
174 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 2 grams protein; 71 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put butter, sugar, tahini, honey and vanilla in a medium bowl, and whisk until sugar dissolves.
- Step 2
In a separate bowl, stir together flour, coconut, sesame seeds, baking powder and salt.
- Step 3
Add dry ingredients to the wet mixture and beat with a wooden spoon until well incorporated and a soft dough is formed.
- Step 4
Divide dough into 2 pieces. Roll each piece into a log about 2 inches in diameter. Wrap in wax paper or plastic wrap, and refrigerate until firm, up to overnight. (The dough also freezes well.)
- Step 5
Heat oven to 350 degrees. Cut the logs into ½-inch slices, and arrange across 2 baking sheets. Bake until very lightly browned, 10 to 13 minutes. Let cool completely, then use a small strainer to dust the cookies with a thin layer of powdered sugar before transferring to a platter or cookie tin.
Private Notes
Comments
I wanted a dairy free cookie so I replace butter with canola oil. You need a little extra oil or a little less flour to make this work. I dusted the cookies with combination of powdered sugar and cocoa powder. They were a big success.
Can you substitute sweetened coconut if you cut back on the sugar?
Not sure what happened, but my cookies grew, flattened out completely, and formed a single cookie that filled the pan and that is the thickness of a cracker.
I wonder about replacing some of the butter (2-4 TBS) with unrefined coconut oil. I’m always looking for ways to enhance the coconut flavor. Any tho’ts?
Yummy but so so so sweet. Next time I would reduce the sugar and add more coconut.
Yum! These cookies had all of my favorite flavors except for almonds. Next time I'll add some almond flour. The dough was quite soft so I sprinkled coconut flour on it in order to work it and roll it into a log. Also I poured off the jar's sesame oil and spooned in the thicker/dryer tahini so the dough didn't get too wet. I wonder how these would work if spread in a pan and cut after baking...
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