Buttery, melt-in-your-mouth shortbread cookies with a delightful coconut flavor—these Coconut Shortbread Cookies are perfect for tea time or as a sweet treat for any occasion. The combination of rich butter and the subtle sweetness of coconut makes them irresistible. These cookies are simple to make, and they always impress!
Ingredients
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, cornstarch, and salt.
In a separate large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 3-4 minutes.
Add the vanilla extract and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until the dough just comes together.
Fold in the shredded coconut.
Divide the dough into two equal portions and shape each portion into a log, about 1 1/2 inches in diameter.
Wrap the logs in plastic wrap and refrigerate for 30-60 minutes, or until firm.
Once chilled, remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds.
Place the slices on the prepared baking sheet and bake for 10-12 minutes, or until the edges are golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 30 minutes
Servings: 24 servings
Calories per serving: 150 kcal
Variations
I love experimenting with small changes to keep things interesting. Here are some fun variations to try with these coconut shortbread cookies:
Chocolate Dipped: After baking, dip half of each cookie into melted chocolate for an extra indulgent treat.
Almond Coconut: Add 1/4 teaspoon of almond extract to the dough for a nutty twist alongside the coconut flavor.
Lemon Coconut: Mix in a little lemon zest for a citrusy, refreshing flavor that pairs beautifully with the coconut.
Coconut Lime: Add a teaspoon of lime zest to the dough for a tropical flavor combination that’s bright and zesty.
Storage/Reheating
These Coconut Shortbread Cookies store really well! Here’s how I like to keep them fresh:
Storage: Once they’re completely cooled, store the cookies in an airtight container at room temperature for up to a week. If you want them to last longer, I recommend freezing them.
Freezing: Place the cookies in a freezer-safe bag or container, and they will keep for up to 3 months. Just thaw at room temperature for about 10-15 minutes before enjoying.
Reheating: If you want to enjoy a warm cookie, you can gently reheat them in the oven at 300°F (150°C) for 3-5 minutes, or in the microwave for a few seconds.
FAQs
Can I use salted butter instead of unsalted butter?
I personally prefer unsalted butter in this recipe because it lets me control the salt content, but you can use salted butter if that’s what you have on hand. Just reduce the amount of salt in the recipe by 1/4 teaspoon.
How do I know when the cookies are done baking?
The cookies will be done when the edges are golden brown. Keep an eye on them after about 9 minutes of baking to prevent overbaking.
Can I make the dough ahead of time?
Yes! I often make the dough ahead of time, shape it into logs, wrap it in plastic wrap, and refrigerate it for up to 3 days before baking. It’s a great way to have fresh cookies whenever I want.
Can I use gluten-free flour for this recipe?
I haven’t tried using gluten-free flour, but I would recommend a 1:1 gluten-free all-purpose flour blend as a substitute for the all-purpose flour in this recipe. The texture may be slightly different, but the flavor should still be delicious.
How can I make these cookies more coconut-flavored?
For an even stronger coconut flavor, try toasting the shredded coconut lightly in a skillet until golden brown before adding it to the dough. This will enhance the coconut’s natural sweetness and add a nice depth of flavor.
Conclusion
These Coconut Shortbread Cookies are a delightful, melt-in-your-mouth treat that I always enjoy baking. They are simple to make, full of flavor, and perfect for sharing with friends and family. Whether you serve them at tea time, as a dessert, or just because, they’re sure to become a favorite in your cookie jar!
📖 Recipe:
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Coconut Shortbread Cookies
- Total Time: 30 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Buttery, melt-in-your-mouth shortbread cookies with a delightful coconut flavor, perfect for tea time or as a sweet treat for any occasion.
Ingredients
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, cornstarch, and salt.
- In a separate large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough just comes together.
- Fold in the shredded coconut.
- Divide the dough into two equal portions and shape each portion into a log, about 1 1/2 inches in diameter.
- Wrap the logs in plastic wrap and refrigerate for 30-60 minutes, or until firm.
- Once chilled, remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds.
- Place the slices on the prepared baking sheet and bake for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Storage: Store the cookies in an airtight container at room temperature for up to a week.
Freezing: The cookies can be frozen for up to 3 months.
Reheating: Reheat the cookies at 300°F (150°C) for 3-5 minutes or in the microwave for a few seconds.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 6g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
