This Coconut Shortbread Cookie Recipe is a thin and crispy icebox cookie, 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!
Why you should make these cookies
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.
FAQ for Coconut Shortbread 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.
The dough will keep in the freezer for 2-3 months. Double wrap the dough to avoid freezer burn.
Store them in an air-tight container for up to a week. Store in the freezer for 2-3 weeks.
1. The cookie dough must be well-chilled. Either freeze for two hours before baking or chill the dough in the refrigerator overnight.
2. Cover your cookie sheet with a silicone baking sheet. It helps to prevent spreading.
Since there is no baking powder in these cookies and they are not confined to a pan, they will spread some. You won’t have to wait very long for the cookies to cool and get crispy.
I use flaked, sweetened coconut. You could also use unsweetened coconut for a slightly less sweet cookie. I don’t recommend shaved coconut.
How to form Coconut Shortbread Cookies before chilling
More recipes for coconut or shortbread lovers
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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.
- Form dough into 12 x 3 x 1-inch log. Wrap in plastic wrap or wax paper. I like to form a log into a shape that will result in rectangular cookies when sliced.
- Freeze at least 2 hours or refrigerate overnight.
- Preheat oven to 300˚F.
- Slice dough into 1/4-inch slices and arrange 1 inch apart on a silicone mat-covered cookie sheets.
- Bake for 20-30 minutes. Edges should begin to turn golden. Makes about 40 cookies.
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Nutrition Information:Yield: 40 Serving Size: 2
Amount Per Serving: Calories: 85Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 43mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 1g
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