Name: Coconut Shortbread Cookies
Prep time: 2 h 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 40 cookies
Cuisine: American
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

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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:

coconut short bread story board — Cover log with flaked coconut, pressing into dough

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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pinterest image for coconut shortbread cookies

If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula