Coconut Shortbread Cookies Recipe

Introduction

Coconut Shortbread Cookies are buttery, tender, and infused with a subtle coconut flavor that makes them irresistibly delicious. These cookies are simple to make and perfect for any occasion, from afternoon tea to holiday gatherings.

Ingredients

• 1 cup butter, softened
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1 cup sweetened shredded coconut

Instructions

1. Step 1: In a large bowl, cream the butter and sugar together until light and fluffy, about five to seven minutes. This aerates the mixture, giving your shortbread a lighter texture.
2. Step 2: Beat in the vanilla extract. Gradually add the flour to the creamed mixture, mixing until combined.
3. Step 3: Fold in the shredded coconut gently until evenly distributed throughout the dough.
4. Step 4: Place the dough on a sheet of waxed paper and shape it into a 12 x 3 x 1-inch rectangle. Wrap the dough tightly in the waxed paper.
5. Step 5: Refrigerate the wrapped dough for at least three hours or overnight. This chilling step is essential to prevent the cookies from spreading too much during baking.
6. Step 6: Preheat your oven to 300°F (150°C). Unwrap the chilled dough and cut it crosswise into 1/4-inch-thick slices.
7. Step 7: Arrange the slices 1 inch apart on ungreased baking sheets. Bake for 18 to 20 minutes, or until the edges turn lightly golden.
8. Step 8: Let the cookies cool on the baking sheets for five minutes before transferring them to wire racks to cool completely.

Tips & Variations

• For extra flavor, toast the shredded coconut lightly before folding it into the dough.
• Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste.
• Chilling the dough overnight enhances the texture and flavor of the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, allow frozen cookies to come to room temperature or warm gently in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut instead of sweetened shredded coconut?

Yes, you can use unsweetened shredded coconut to reduce sweetness, but the cookies will have a more subtle coconut flavor and a less sweet taste overall.

Why do I need to chill the dough before baking?

Chilling the dough solidifies the butter and allows the flour to hydrate, which prevents the cookies from spreading too much during baking and results in a better texture.

Coconut Shortbread Cookies Recipe

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★★★★★

4.4 from 92 reviews

These Coconut Shortbread Cookies are buttery, tender, and packed with sweet shredded coconut for a delightful texture. Perfectly crisp on the edges and soft in the center, these classic cookies come together with simple ingredients and require chilling the dough to ensure a perfect, non-spreading bake every time.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 35 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 1 cup butter, softened
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1–3/4 cups all-purpose flour
• 1 cup sweetened shredded coconut

Instructions

1. Make the dough: In a large bowl, cream the softened butter and sugar together for five to seven minutes until the mixture is light and fluffy. This step aerates the batter, which helps create a lighter texture in your shortbread. Beat in the vanilla extract, then gradually add the flour to the creamed mixture, mixing well. Finally, fold in the shredded coconut evenly to distribute throughout the dough.
2. Shape and chill: On a sheet of waxed paper, shape the dough into a rectangular block measuring 12 by 3 by 1 inches. Wrap it tightly with the waxed paper and place it in the refrigerator to chill for at least three hours or overnight. Chilling is essential because it solidifies the butter and hydrates the flour, preventing the cookies from spreading too much and helping to achieve the ideal texture.
3. Slice and bake: Preheat your oven to 300°F (150°C). Remove the dough from the refrigerator, unwrap it, and slice it crosswise into 1/4-inch thick slices. Arrange these slices 1 inch apart on ungreased baking sheets. Bake for 18 to 20 minutes, or until the edges just start to turn a light golden color. Allow the cookies to cool on the baking sheets for five minutes before transferring them to wire racks to cool completely.

Notes

• Correctly creaming the butter and sugar is key for lighter cookies because it incorporates air into the dough.
• Do not skip chilling the dough; this step prevents flat and greasy cookies.
• Placing cookies too close together during baking can cause them to stick and spread unevenly.
• Using ungreased baking sheets helps the cookies to develop the right texture and appearance.
• Store cookies in an airtight container to maintain freshness for up to one week.

Keywords: Coconut shortbread, shortbread cookies, coconut cookies, buttery cookies, easy cookie recipe, classic shortbread