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Coconut Shortbread Cookies

fifteenspatulas.com · 2018 · 18

Against 433 shortbread recipes

More salt than 89% of recipes.

See how all 433 shortbread recipes compare →

Get the method at fifteenspatulas.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.

  • More salt than 89% of recipes: 1.4% of the flour weight against the typical recipe's 0.4%, about 3.5 times as much.
  • Sugar in the middle half of recipes: 47% of the flour weight against the typical recipe's 40%.
Butter: 80%, 47th percentileSugar: 47%, 66th percentileStarch: 0%, 42nd percentileSalt: 1.4%, 90th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 12 tbsp unsalted butter (at room temperature)≈ 170 g
  • 1/2 cup sugar≈ 100 g
  • 1/2 tsp sea salt≈ 3 g
  • 1/2 tsp almond extract≈ 2.1 g
  • 7.5 oz by weight all purpose flour ((1.5 cups measured))213 g
  • 1 cup sweetened shredded coconut≈ 85 g
  • 2 cups semisweet or bittersweet chocolate chips (melted)≈ 340 g

flour 213 gbatter 913 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 433 recipes. Shaded: the middle half. Tick: the median.

  • Butter80% · 47th percentile
  • Sugar47% · 66th percentile
  • Starch0% · 42nd percentile
  • Salt1.4% · 90th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
5 minutes
median 18 minutes

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Nearest by baker's percentages: butter, sugar, starch, salt.

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