Spread the coconut topping in a thin layer so it follows the star shape instead of hiding it.
A thin toasted coconut-almond meringue layer crowns small shortbread stars, combining a crisp top with a buttery base.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
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Coconut Almond Tuile-Topped Shortbread Stars Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- mixer
- rolling pin
- star cutter
- bowl
- whisk
- baking sheets
- parchment
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Bake and set
- Bake and set: Mix butter, sugar, flour and salt; roll 1/4 inch thick, cut 24 stars and bake at 325°F (165°C) for 10 minutes.
Make the dough or filling
- Make the dough or filling: Whisk egg white to foamy, gradually whisk in topping sugar, then fold in coconut and almonds.
Bake and set
- Bake and set: Spoon a thin layer on each parbaked star and return to the oven 12–15 minutes until topping is golden and dry.
Cool and finish
- Cool and finish: Cool fully on the tray.
Chef’s Science & Pro Tips
Ingredient science
Parbake the shortbread bases until set before adding the egg-white topping.
Technique & texture
Use room-temperature egg white and add sugar gradually for a smooth foam.
Finishing & serving
Let the topping dry completely before stacking; it loses crispness if packed warm.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 2 days | Airtight at room temperature up to 2 days. keep humidity low. |
| Refrigeration | As described | Refrigeration softens the crisp topping and is not recommended. |
| Raw freezing | up to 1 month | Freeze unbaked shortbread stars up to 1 month. thaw and parbake before topping. |
| Baked freezing | As described | Baked topping freezes poorly. freeze bases separately instead. |
| Restoring | As described | Serve topping cookies on baking day. if softened, warm briefly and cool fully before serving. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 24 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Can I use sweetened coconut?
Unsweetened coconut is easier to balance because the meringue topping already contains sugar.
Why is the topping chewy?
It may be too thick or underbaked; spread thinly and bake until the coconut tips are golden.
Can I make these ahead?
Bake the bases ahead and add the topping on the day you plan to serve them for best crispness.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
