Toasted coconut adds a rich and nutty taste in these melt-in-the-mouth coconut shortbread cookies. Easy to make with only 6 ingredients, they have a sweet, buttery texture with delicious coconut flavor.
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I love shortbread cookies and am always looking for new ways to jazz up my simple shortbread cookie recipe! Coconut shortbread is my latest favorite and now I wonder what took me so long to add toasted coconut to shortbread.Â
I love taking a classic cookie and reinventing the wheel! Toasty coconut adds the perfect nutty taste to the crisp-buttery shortbread cookies and powdered sugar makes these mouthwatering whether you are a coconut lover or not!Â
Other flavors I can’t get enough of when it comes to shortbread include cranberry shortbread cookies and chocolate chip whipped shortbread!
Ingredient Notes
- Coconut: I used unsweetened shredded coconut. Sweetened coconut results in a sweeter cookie.
- Butter: I used a good quality unsalted butter softened to room temperature.Â
- Vanilla extract: A quality vanilla extract adds flavor to the cookies. Other extracts could be used for additional flavor like lemon extract or almond extract.Â
- Powdered sugar: I find powdered sugar works best in these cookies instead of granulated sugar.
- All-purpose flour: I recommend using a flour with at least 11% protein.Â
- Salt: If using salted butter then add just a pinch of salt.
- Garnish (optional): Additional unsweetened coconut for the tops of the cookies.Â
How to Make Coconut ShortbreadÂ
To start, toast coconut by placing coconut in a single layer on a baking sheet. Bake in the oven for until lightly golden. Cool completely.Â
In a large bowl or stand mixing bowl cream butter, vanilla and sugar until creamy.Â
Sift in the flour and salt, beat on low to combine then add the cooled shredded coconut and mix just to combine. If the dough is crumbly, add additional butter.Â
Form dough into a log, wrap in plastic wrap and refrigerate.
Slice the dough log into slices, place on a parchment paper lined cookie sheet then sprinkle with additional coconut.Â
Bake the coconut shortbread cookies until lightly golden around the edges. Cool on the cookie sheet then move to a wire rack to cool completely.
baking tips
- Type of coconut: I used unsweetened coconut, but if you can only find sweetened coconut reduce the added sugar by a few Tablespoons or keep as is for a sweeter cookie.
- Quality butter: Shortbread has so few ingredients, it’s a great reason to splurge on a high quality butter for this recipe!
- Stand mixer vs. food processor: For a lot of my shortbread recipes, I love to use a food processor but with the added coconut in this one, it’s hard to gently pulse in the coconut at the end. Using a stand mixer or mixing by hand works best!
- Shaping the dough. If you like square shortbread, flatten the top of the log of dough, otherwise enjoy a circle shape to these cookies.Â
- Cut out cookies: Chill dough then cut into shapes using 2-inch diameter cookie cutters. Chill dough again before baking.Â
- Don’t skip chilling the dough: You want the dough rock solid! Chill for at least an hour, but 4 hours up to overnight is best to prevent the cookies from spreading.Â
Serving Coconut Shortbread Cookies
When it comes to serving your toasted coconut shortbread cookies, you can enjoy them plain, dipped or drizzled! Here are a few favorite ideas:
- Dip half the cookie in melted chocolate, my preference is dark chocolate.
- Drizzle melted chocolate over the top of the cooled cookie.
- Make coconut shortbread sandwiches with Nutella or add a small amount of raspberry jam between two cookies.Â
- Lime pair wells with coconut, so you could add some lime curd for sandwich cookies or even lime zest in the dough.Â
- For an easy dessert, crumble coconut shortbread over a bowl of ice cream, it’s so good!
- Serve with coffee or tea for an afternoon snack or hot chocolate for the kids.Â
More Coconut Recipes
Nothing like a buttery shortbread cookie especially Coconut Shortbread Cookies. Enjoy!
- ¾ cup unsweetened coconut shredded (toasted)
- ¾ cup unsalted butter softened
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
- 1½ cups all purpose flour
- ¼ teaspoon salt (if using salted butter then add a pinch of salt)
EXTRAS
- 2-3 tablespoons unsweetened coconut
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Pre-heat the oven to 325F/163C, place the coconut in one layer on a baking sheet, bake in the oven for 5 minutes until lightly golden, move immediately to a clean bowl to cool.
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In a large bowl or stand mixing bowl beat the butter, vanilla and sugar for 2 minutes or until creamy, sift in the flour and salt, beat on low just to almost combine, add the cooled coconut and mix just to combine, do not over mix.
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Form into a log (9½-10 inches/ 24 -25 cm long, wrap in plastic wrap and refrigerate for one hour.
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Pre-heat oven to 320F/160C.
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Slice the log into 20 slices, place on a parchment paper lined cookie sheet, sprinkle with coconut (not toasted). Bake the cookies for 10-15 minutes or until very lightly golden around the edges. Let cool on the cookie sheet for 10-15 minutes then move to a wire rack to cool completely. Enjoy!
Make Ahead, Storage and Freezing Coconut Shortbread Cookies
Make ahead:Â Make the coconut shortbread up to two days in advance and keep tightly wrapped in the refrigerator until ready to bake.Â
Store:Â Store baked cookies in an airtight container at room temperature up to a week or if you like chilled cookies in the refrigerator for up to 10 days.Â
Freeze baked cookies:Â You can freeze the baked coconut shortbread for up to 3 months. I like to layer mine between parchment paper.Â
Freeze unbaked cookie dough:Â Freeze the unbaked shortbread cookie dough for up to 3 months. I like to wrap mine tightly in plastic wrap then foil. Thaw in the refrigerator then bake according to directions.Â
Calories: 133kcal | Carbohydrates: 11g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 32mg | Potassium: 34mg | Fiber: 1g | Sugar: 3g | Vitamin A: 213IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 1mg