Coconut Shortbread Cookies

Coconut Shortbread Cookies are buttery, crisp, and lightly sweetened with a tropical twist. Shredded coconut adds a chewy texture and mild sweetness to the classic shortbread, making these cookies a delightful treat for any occasion.

Why You’ll Love This Recipe

• Simple to make with just a few ingredients
• Buttery, melt-in-your-mouth texture with a hint of coconut
• Perfect for gifting, holidays, or afternoon tea
• Dough can be made ahead and baked later
• Easily adaptable with chocolate, nuts, or spices

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened
• Granulated sugar
• Vanilla extract
• All-purpose flour
• Cornstarch
• Salt
• Unsweetened shredded coconut

Directions

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl or stand mixer, cream together softened butter and sugar until light and fluffy.
3. Mix in the vanilla extract.
4. In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add this to the butter mixture.
5. Fold in shredded coconut until evenly distributed.
6. Turn the dough out onto a lightly floured surface and shape into a log or disk. Wrap and refrigerate for at least 30 minutes.
7. Once chilled, slice the dough into ½-inch thick rounds or roll and cut into shapes.
8. Place cookies on the prepared baking sheet and bake for 18–20 minutes, or until the edges are just golden.
9. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

• Servings: About 24 cookies
• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Bake Time: 18–20 minutes
• Total Time: About 1 hour 5 minutes

Variations

• Chocolate Drizzle: Drizzle with melted dark or white chocolate once cooled.
• Toasted Coconut: Use toasted shredded coconut for a deeper flavor.
• Add Citrus Zest: A teaspoon of lime or orange zest adds a bright contrast.
• Almond Extract: Swap vanilla for almond extract for a nuttier note.
• Sandwich Cookies: Spread a little jam or dulce de leche between two cookies.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 5 days.
• Freezing Dough: Wrap the dough in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before baking.
• Freezing Cookies: Freeze fully baked and cooled cookies for up to 2 months in a sealed container.

FAQs

Can I use sweetened shredded coconut?

Yes, but it will make the cookies sweeter and slightly chewier. Adjust the sugar slightly if desired.

Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free baking flour blend in place of the all-purpose flour.

What does the cornstarch do?

Cornstarch helps create a tender, melt-in-your-mouth texture in the shortbread.

Can I use coconut extract for more flavor?

Absolutely, but use sparingly as it’s quite strong. ¼ teaspoon is enough.

Do I need to toast the coconut?

No, but toasting it adds a nutty depth. It’s optional and based on preference.

Can I skip chilling the dough?

Chilling helps prevent spreading and improves texture, so it’s recommended.

Can I shape the dough with cookie cutters?

Yes. Roll the dough between parchment paper and use cutters before baking.

Are these cookies good for mailing?

Yes, they’re sturdy and hold up well, making them great for care packages.

Can I make these vegan?

Use vegan butter and ensure all ingredients are dairy-free.

How do I know when they’re done?

The edges will turn a light golden brown. Avoid overbaking to keep them tender.

Conclusion

Coconut Shortbread Cookies offer a tropical take on a buttery classic, combining simplicity with satisfying flavor and texture. Whether you enjoy them plain, dipped in chocolate, or filled with jam, these cookies are a versatile and delightful addition to your baking routine.

Print