These were a risk. I had no idea if these shortbread cookies would taste the same or have the same buttery crisp to them as ones with regular flour. Fortunately, they came out PERFECTLY and resemble regular shortbread (probably because I still used a whole stick of butter…). I topped these cookies with edible flowers, but you can eat them plain or drizzled with melted chocolate – whatever you choose! If you do use edible flowers, I’ve put a note at the bottom about how to properly place the onto the cookies before baking. Hope you enjoy!

INGREDIENTS:

• 1/3 cup coconut flour.
• 1/3 cup tapioca flour.
• 2/3 cup almond flour.
• 1/2 cup finely shredded coconut (I added mine to a blender).
• 1/3 cup powdered sugar.
• 1 stick softened butter.
• 1 tsp vanilla extract.
• 1/4 tsp baking powder.
• 1/8 tsp salt

INSTRUCTIONS:

• Sift flours together until they are very fine.
• Add shredded coconut and salt and combine well.
• Using either a stand or electric mixer, beat sugar, butter and vanilla in a large bowl until fluffy. (30 seconds – 1 min).
• Slowly add in flour mixture and mix on a low speed.
• Increase speed to medium and mix until dough comes together.
• Turn dough on a lightly floured surface or on floured wax paper.
• Wrap in plastic and refrigerate 30 min.
• Roll out dough to be between 1/4 and 1/2 inch thick.
• Cut out cookies, re-rolling the scraps and then cut out as many as you can.
• Freeze for 30 min
• Bake at 350 for 12-15 min
• ***to add flowers: whisk 1 egg white with 1 tbsp warm water. Brush the top of each cookie with the mix, then add the flower, then brush the top again to make it stick***