- 1/3 cup granulated sugar
- 1/3 cup powdered sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 4 ounces shortening, at room temperature
- 4 ounces unrefined coconut oil, cool or at room temperature
- 2 egg yolks
- 1/4 cup finely shredded, unsweetened, toasted coconut
Preheat oven to 350° F. Line two baking sheets with parchment paper.
In the bowl of a food processor, pulse together sugars, salt and flour. Add shortening and coconut oil and pulse until the mixture looks like coarse meal. Blend in egg yolks, until the dough just holds together.
Spread dough out on a clean work surface and press in toasted coconut. Roll out dough on parchment to 1/4-inch thick, then chill for 2 hours.
Cut out cookies with desired cutters and place on prepared sheets. Bake for 16 to 18 minutes, until the edges are golden brown. Let cool completely before serving, or store at room temperature for up to 1 week.
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