Slice-and-Bake Coconut Shortbread Cookies (No Eggs!)

These buttery coconut shortbread cookies are a freezer-friendly treat you can slice and bake on demand. No eggs needed!

30 cookies

Prep Time 2 15

Cook Time 30

Total Time 2 45

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

Cream the Butter: In a stand mixer, beat 1 cup butter until creamy.
Add Sugar and Vanilla: Beat in 3/4 cup 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 unbleached, all-purpose flour just until combined.
Stir in Coconut: Fold in 1 cup 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.

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.