Double Toasted Coconut Oatmeal Shortbreads

Directions

1. 1
   Preheat the oven to 325° F convection (or 350° F for a regular oven).
2. 2
   Spread the oats out on a baking tray and toast in the oven for about 10 minutes. Let the oats cool completely and then process in a food processor, until powdery.
3. 3
   Spread the coconut out on a baking tray and toast in the oven until golden and crunchy, for about 8 minutes, stirring once or twice. Allow to cool completely.
4. 4
   Beat the butter with sugar until creamy. Stir in the oats, flour, coconut and salt. Mix on low speed until the dough comes together. Scrape the dough out onto a work surface and pat it into two logs, about 1 1/4 inches in diameter. Wrap the logs up in plastic wrap and refrigerate until very firm, at least two hours.
5. 5
   Preheat the oven to 325°F convection (or 350°F regular bake). Slice the dough into 1/4-inch thick slices and arrange on a baking sheet lined with parchment paper. Prick the top of the shortbreads with a fork. Bake for about 20 minutes, or until golden. Slide the parchment onto a wire rack and let the shortbreads cool.
6. 6
   The shortbreads can be kept in an airtight container for about a week.