From the recipe collection
Higatangan Salbaro
A crumbly Higatangan coconut shortbread baked until pale-golden, fragrant, and sturdy enough for island pasalubong.
- Prep time
- 25 min
- Cook time
- 22 min
- Yield
- Makes 24
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Ingredients
Tick ingredients as you prepare.
Method
- Heat the oven to 165°C and line a tray with baking paper.
- Toast grated coconut lightly and cool it before mixing so it does not melt the butter.
- Whisk flour, rice flour, powdered sugar, salt, and coconut in a bowl.
- Rub in softened butter, egg yolk, and vanilla until the dough forms moist crumbs that hold when pressed.
- Add coconut milk only if the dough will not bind, then shape small discs without overworking.
- Bake 18–22 minutes until set and pale-golden at the edges, not deeply browned.
- Cool completely on the tray before moving and store airtight to preserve the short texture.
