Coconut Shortbread Cookies
Buttery and tender shortbread cookies with a tropical twist from shredded coconut, perfect for tea time or gifting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the vanilla extract and mix to combine.
- Gradually mix in the flour and salt until just combined.
- Stir in the shredded coconut until evenly distributed.
- Form the dough into a log, wrap in plastic, and refrigerate for 30 minutes.
- Slice the chilled dough into 1/4-inch thick rounds and place on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra coconut flavor, toast the shredded coconut before adding to the dough.
- Store cookies in an airtight container at room temperature for up to a week.
- Dough can be frozen for up to 3 months for later use.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Find it online: https://ukfinda.com/coconut-shortbread-cookies/