Coconut Shortbread Cookies
Softened butter, sugar, vanilla, flour, and sweetened shredded coconut come together to create these buttery, melt-in-your-mouth Coconut Shortbread Cookies.
You know how some recipes just kind of happen? That’s exactly how these Coconut Shortbread Cookies came to life in my kitchen. It was one of those “I have a craving, but I don’t want to make anything complicated” days. I started with my go-to shortbread recipe (because let’s be real, shortbread is never a bad idea), and then I spotted a lonely bag of shredded coconut in the pantry. Boom. Inspiration struck.
What came out of the oven was pure magic. These cookies were buttery and delicate, like good shortbread should be, but with a little extra something from the coconut. They weren’t too sweet, and the coconut gave them a chewy edge that made them so addictive. My family devoured the first batch before I even had a chance to take pictures. (Sound familiar?)
Now, these cookies are a staple in my baking rotation. They’re perfect for everything from holidays to lazy weekends, and they somehow always make me feel fancy, even when I’m eating them in sweats.
Why You’ll Love This Coconut Shortbread Cookies Recipe?
These Coconut Shortbread Cookies check all the boxes: they’re easy, they’re buttery, and they have that perfect balance of crumbly and chewy. The coconut adds just enough flavor to make them interesting without being overpowering.
What I love most is how versatile they are. They’re simple enough for a casual afternoon snack but elegant enough to serve at a tea party (if that’s your vibe). Plus, the dough is so forgiving. You can make it ahead, freeze it, or even experiment with add-ins. It’s basically foolproof.
Ingredient Notes:
Let’s talk about why these ingredients work so well together:
- Butter: The star of the show. Butter gives these cookies their rich, melt-in-your-mouth texture.
- Sugar: A mix of sweetness and structure. Granulated sugar works perfectly here.
- Vanilla Extract: Adds warmth and depth to the flavor.
- All-Purpose Flour: Keeps the cookies light and tender. (Pro tip: Measure it carefully!)
- Sweetened Shredded Coconut: The not-so-secret ingredient that adds texture and a subtle tropical vibe.
How To Make Coconut Shortbread Cookies?
Making these cookies is easier than you’d think. Here’s how to do it:
1. Cream the Butter and Sugar
Start by creaming the softened butter and sugar in a large mixing bowl. It should be light, fluffy, and smooth—this step is what gives the cookies their signature texture.
2. Add the Vanilla and Flour
Stir in the vanilla extract, then gradually add the flour. The dough will look crumbly at first, but don’t panic. Keep mixing, and it’ll come together.
3. Fold in the Coconut
Gently fold in the shredded coconut. It’s what makes these cookies stand out, so don’t skimp on it!
4. Shape and Chill the Dough
Shape the dough into a 12x3x1-inch rectangle on a sheet of waxed paper. Wrap it up and refrigerate for at least 3 hours (or overnight if you’re prepping ahead). Chilling helps the flavors meld and makes the dough easier to slice.
5. Slice and Bake
Preheat your oven to 300°F. Slice the chilled dough into 1/4-inch pieces and arrange them on an ungreased baking sheet. Bake for 18–20 minutes, or until the edges are just starting to turn golden.
6. Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Once they’re completely cool, they’re ready to devour—or share, if you’re feeling generous.
Storage Options:
These cookies are perfect for making ahead. Store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the baked cookies or the dough. Just thaw at room temperature before serving or baking.
Frequently Asked Questions:
Can I make the dough ahead of time?
Absolutely. The dough can be refrigerated for up to three days or frozen for up to three months.
How do I know when the cookies are done?
Look for edges that are lightly golden. The centers should still be pale for that soft, buttery texture.
Can I use unsweetened coconut instead of sweetened?
Sure, but keep in mind it will change the flavor slightly. You might want to add a touch more sugar to balance it out.
And there you have it—Coconut Shortbread Cookies that are buttery, light, and so easy to make. Whether you’re baking for a special occasion or just treating yourself (because why not?), these cookies are a guaranteed win. Try them out, and let me know—what’s your favorite shortbread twist? I’d love to hear your ideas!
Coconut Shortbread Cookies
Ingredients
- 1 cup butter softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 cup sweetened shredded coconut
Instructions
Cream the Butter and Sugar
- In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light, fluffy, and smooth. This should take approximately 5–7 minutes.
Incorporate the Vanilla and Flour
- Blend in the vanilla extract. Gradually add the all-purpose flour to the creamed mixture, mixing on low speed to avoid overworking the dough. Stir until the flour is fully incorporated and the dough begins to hold together.
Add the Shredded Coconut
- Gently fold the sweetened shredded coconut into the dough using a spatula. Ensure the coconut is evenly distributed throughout the mixture.
Shape and Chill the Dough
- Transfer the dough onto a sheet of waxed paper and shape it into a rectangular log, approximately 12 inches long, 3 inches wide, and 1 inch high. Wrap the dough tightly in the waxed paper and refrigerate for at least 3 hours or overnight.
Preheat the Oven
- Preheat your oven to 300°F (150°C). Prepare baking sheets by leaving them ungreased.
Slice and Arrange the Cookies
- Remove the chilled dough from the refrigerator. Unwrap the waxed paper and slice the dough crosswise into 1/4-inch-thick pieces. Arrange the slices on the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake
- Place the baking sheets in the preheated oven and bake for 18–20 minutes, or until the edges of the cookies are lightly golden.
Cool the Cookies
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
