Coconut Shortbread Cookies are a simple shortbread cookie, thin, crispy and buttery. They will satisfy any coconut lover. Keep the frozen dough in your freezer for unexpected company or sneaky sugar attacks.
Do you remember icebox cookies from old cookbooks?
“Icebox?” That’s an old-fashioned term. How about “slice-and-bake cookies?” Oh yes!
This recipe has all the convenience of grocery story slice-n-bake cookies. Keep them in your freezer and you can have fresh warm cookies in the time it takes to preheat your oven and bake them.
With only 5 ingredients, it won’t take you long to throw the dough together. However, it MUST be refrigerated (or frozen) before baking, so plan ahead.
If you are a coconut lover, you simply must add this crazy simple cookie to your collection. They’re great on their own, but they also play nice with a simple dessert, like ice cream, pudding, or creme brulée.
How to form Coconut Shortbread Cookies before chilling/baking:
Kitchen Secret about giving these cookies:
These lovely but delicate cookies are not good travelers. That is to say, no US Mail or UPS. On the other hand, they are perfect for a party, shower or tea time snack.
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- 1 cup butter, softened (no substitutions)
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 cup flaked coconut plus some for rolling
- Mix butter until creamy. Add sugar and beat until light and fluffy. Add in vanilla. Gradually add in flour, then coconut and mix well.
- Second: Form dough into 12 x 3 x 1-inch log. Wrap in plastic wrap or wax paper. I like to form log into shape that will result in rectangle cookies when sliced. Either freeze at least 2 hours or refrigerate overnight.
- Optional: Cover log with flaked coconut, pressing into dough. I do this after refrigeration.
- Slice dough into 1/4-inch slices and arrange 1 inch apart on cookie sheets. I use parchment paper or silicone baking mat on sheets. Bake in 300 degree oven for 20-30 minutes. Edges should begin to turn golden. Can be frozen up to 2 weeks if wrapped well. Makes about 40 cookies.
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Nutrition Information:Yield: 40 Serving Size: 2
Amount Per Serving: Calories: 85 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 12mg Sodium: 43mg Carbohydrates: 9g Fiber: 0g Sugar: 5g Protein: 1g