Ginger and Coconut Shortbread Cookies

Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, shredded coconut, powdered sugar, ginger, and salt.

Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.

In a small bowl, whisk together the egg yolk and vanilla extract.

Add the egg yolk mixture to the flour mixture and mix until a dough forms. Do not overmix.

Turn the dough out onto a lightly floured surface and gently pat it into a 1/2-inch thick rectangle.

Use a cookie cutter or a knife to cut out shapes. Place the cookies on the prepared baking sheet.

Bake for 20-25 minutes, or until the edges are lightly golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serve with Poached Pears in Ginger Syrup and Coconut Whipped Cream (recipe not included).