Slice-and-Bake Coconut Shortbread Cookies (No Eggs!)
Sneak Peek: These chewy, crispy coconut shortbread cookies are buttery and delicious with just five pantry ingredients—and zero eggs. Mix, roll, chill, slice, bake! Keep a log in your freezer for coconut cravings or surprise guests. Don’t miss the video.
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Grandma called them icebox cookies. We call them slice-and-bake coconut shortbread. Either way, they’re buttery, crisp on the edges, and chewy in the middle—thanks to the sweet coconut.
Keep a roll of dough in your freezer for spontaneous cookie trays, surprise guests, or a late-night coconut craving. Just slice, bake, and enjoy.
Ingredients & Substitutions
Step-by-Step–How To Make Coconut Shortbread Cookies
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
?Tips That Make a Difference
• TOAST SOME COCONUT: Toast half the coconut for richer flavor while keeping the chewy texture intact.
• SHAPE WITH “RAILS”: Roll the dough log between two rulers or butter knives for straighter sides and more even slices.
• PREVENT OVER-BROWNING: If the coconut on the edges browns too fast, tent the pan loosely with foil near the end.
• ADD A CITRUS NOTE: A teaspoon of lemon, lime, or orange zest brightens the coconut flavor beautifully.
Slice-and-Bake Coconut Shortbread Cookies (No Eggs!)
Video
Ingredients
- 1 cup (227 g) butter softened
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon table or sea salt
- 1 ¾ cups (210 g) unbleached, all-purpose flour
- 1 cup (80 g) flaked or shredded coconut plus some for covering the log of dough
Instructions
- Cream the Butter: In a stand mixer, beat 1 cup (227 g) butter until creamy.
- Add Sugar and Vanilla: Beat in 3/4 cup (150 g) granulated sugar and 1 teaspoon vanilla extract until fluffy.
- Add Dry Ingredients: Mix in ⅛ teaspoon table or sea salt and 1 3/4 cups (210 g) unbleached, all-purpose flour just until combined.
- Stir in Coconut: Fold in 1 cup (80 g) flaked or shredded coconut .
- Shape and Chill: Form into 12x3x1-inch logs. (I like to form a log into a shape that will result in rectangular cookies when sliced.) Optional: Sprinkle the wax paper or plastic wrap with about 1/4 cup of loose coconut. Lay the shaped log on top of the coconut and roll it to press the coconut into the sides. Wrap and refrigerate overnight or freeze for two hours.
- Preheat Oven: Set oven to 300°F (150°C).
- Slice and Bake: Slice logs into ½-inch cookies. Place 1 inch apart on lined cookie sheets.
- Bake: Bake 20–30 minutes or until edges begin to brown. Cool on a rack.
Notes
- How long does the dough last in the freezer?
- Up to 3 months if tightly wrapped.
- How long do baked cookies stay fresh?
- Store in an airtight tin for 5–7 days.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs
- My dough is hard to slice!
- Let it sit at room temp for 5–10 minutes to soften just enough.
- How do I keep the cookies from spreading too much?
- Make sure the dough is well-chilled—either refrigerate overnight or freeze for at least 2 hours. Bake on parchment-lined sheets to help contain the spread. These cookies don’t contain baking powder, so they’ll spread a little but still crisp up quickly as they cool.
Final Thoughts
These cookies have been a quiet favorite in my collection for years—simple, buttery, and just the right amount of chewy from the coconut. They freeze beautifully, which makes them ideal for gifting, stashing ahead for company, or sneaking one with your afternoon coffee. Once you make a batch, don’t be surprised if they become part of your own traditions too.Think
If you like shortbread cookies, take a look at these Pink Simple Iced Shortbread Cookies. If you’re into coconut, check out this Quick Coconut Cake With White Cake Mix. It’s a Pinterest favorite.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
I love it. I’ve made it several times, it’s definitely in my winter rotation!
Glad you like them, Karen. Thanks for writing.
Super great tasting cookies. Absolutely love the flavour. I like the shape of them too! Thanks for this recipe I will keep and pass down…
Hi Jen,
Thank you for your kind words. I wish I had some of these cookies to nibble on right now. They are definitely good for sharing.
I’m baking these cookies now. I followed the recipe exactly as posted, including refrigerating overnight. They are spreading all over the pan. 🙁
Hi Roxanne,
See the answer to Question #4 under the FAQ’s in the post for some ideas. I would add that the cookies should be sliced and baked as soon as possible (in a preheated oven) after removing them from the refrigerator or freezer. You could always add more flour, but then the cookies won’t be as delicate and delicious.
Delicious and foolproof! My new favorite cookies!
Thank you, Bailey. Glad you like them.
These are delicious. Easy to make. Only thing is mine flattened out quite a bit. I let the batter sit rolled in the fridge for over 3 hours. Was nice and hard and cut beautifully. Anything I can do to change this? Either way they are yummy and will make again.
Hi Betty,
Try adding a bit more flour–maybe 2-4 tablespoons to see what happens.
Excellent. I could eat them all.
Uh…yes. I know the feeling.
Hi Not bad.Bake time off 4 my oven.Easy fix.I only baked a few 2day.Next batch will roll in coconut.It needed more coconut,4 me.Also thinking a corner dipped in dark chocolate might up it just a tad.TU4Recipe. Pat
A corner dipped in dark chocolate is just what this cookie needs. Thanks for the 5-star review.
I’m going to try these with unsweetened coconut too! Sounds SO good!
These cookies have plenty of sugar. You can definitely get by with unsweetened coconut. Enjoy!
Paula, These cookies are fabulous! The best cookies we ever had. I added 1/3 cup of chopped walnuts and followed rest of recipe as written.
My husband’s new favorite and he loved sugar cookies best previously.
Do you know if this recipe will work with gluten free flour and dairy free butter to accommodate family members allergies?
Fantastic!!
Hi, the coconut shortbread cookies have no eggs in the recipe. Is this correct? Thanks
Hi Cathy,
Yes, it is correct. No eggs. Good recipe to make right now since the price of eggs is outrageous!
A perfect way to get 2 different cookies from the same recipe would be to drizzle 1/2 with chocolate.
Oh yes. That sounds fabulous!!! A “Mounds” shortbread cookie–YUM!
These are delicious!!!!!!
Thanks, Maureen. Never get tired of hearing this!
Can I add pecans to them?
Seems like a great idea to me.
Can i use dessicated coconut?
Hi Maya,
Probably. But honestly, I haven’t tried it myself so can’t say for sure.
I just made these tonight for my husband who LOVES coconut. They are fantastic!!! This is a keeper recipe. Thanks for sharing.
I have made your greek yogurt which, by the way, is now the center of my life, and these cookies. They are to die for. Everyone at work took the recipe. But the yogurt will get me to 80 – I’m now 70!!! Ha!
These look fabulous Romaine! I don’t make shortbread enough, and it’s sooo good 🙂
I LOVE refer cookies! They are so convenient – but I’ve never made coconut refer cookies. Will have to add this to my must-bake list. I’m sure they were wonderful the the burnt sugar ice cream – I made this and it’s in my freezer – locked up tight. It’s too tempting to not eat the whole container! I love the shape of these cookies too – they’re just perfect Springtime cookies!
These cookies look so pretty and must taste wonderful!
We made some similar coconut shortbread cookies for TWD a ways back that had lime zest added. So good! Love the rectangles, I always have such a hard time getting a nice round log for chilling the dough!
Would be so delicious with some whipped cream and strawberries….mmm
Oh Yummy. Shortbread and Coconut! What is not to love about those sweets?