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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If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thank you for visiting! Paula
Coconut Shortbread Cookies
A crispy shortbread cookie for coconut lovers.
Ingredients
- 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
Instructions
- 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: 2Amount 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
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Maya
Can i use dessicated coconut?
Paula
Hi Maya,
Probably. But honestly, I haven’t tried it myself so can’t say for sure.
April F
I just made these tonight for my husband who LOVES coconut. They are fantastic!!! This is a keeper recipe. Thanks for sharing.
Dee
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!
Amanda
These look fabulous Romaine! I don’t make shortbread enough, and it’s sooo good 🙂
mike
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!
tasteofbeirut
These cookies look so pretty and must taste wonderful!
Katrina
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!
MaryMoh
Would be so delicious with some whipped cream and strawberries….mmm
Dee Amick
Oh Yummy. Shortbread and Coconut! What is not to love about those sweets?