Sesame-Coconut Shortbreads
Published May 14, 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.
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.
Can you substitute sweetened coconut if you cut back on the sugar?
Made the cookie dough, put in basement fridge, got a cold and wasn’t up and around for 3 days—during which forgot all about cookie dough—noticed it while packing fridge with Passover supplies, sliced and baked. Perfect! They look just like the photo. Strong tahini taste not for everyone, but they are a true shortbread texture and delicious.
Is the tahini supposed to be grounded or creamy pureé?
replaced the melted butter with browned butter that I infused with coconut flakes while browning, 1000/10!!!