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Coconut Shortbread Cookies

These Coconut Shortbread Cookies are so easy to make. Just 6 ingredients and a little bit of your time, you’ll have some buttery and delicious coconut cookies to enjoy. You’ll be wondering why you haven’t made these sooner.

A stack of coconut shortbread cookies with a half eaten one on topIf shortbread cookies were animals, they would be my spirit animals, as in my patronus would be a shortbread cookie kind of thing. I love them in all shapes, forms, and flavors – like these matcha shortbread cookies, and these strawberry shortbread cookies or these stained glass shortbread cookies.

Coconut shortbread cookies laying flat on a table topAnd then there’s coconut, it holds a special place in my heart. I associate coconut with memories from my childhood growing up in Vietnam, and my absolute favorite place in the world, Hawaii. So putting shortbread and coconut together seem natural to me. These cookies are so easy to make, you won’t be sorry you try unless you can’t resist the urge to eat them all in one sitting.

How to make Coconut Shortbread Cookies

A collage of two photo showing the dry ingredient mixture in a bowl and coconut cookie dough being made in a stand mixer

  1. All of my shortbread recipes are very simple to make and follow a similar formula. To flavor the cookies, I mix the flavoring ingredient with the flour and bit of salt. In this case, it’s shredded coconut.
  2. Softened butter is then creamed with sugar and vanilla before the flour mixture is added to make a dough. If you experience sandy dough, it could be that the butter was still cold, or not beaten long enough. In this case, continue to mix until it’s no longer sandy.
  3. The dough then needs to rest in the fridge for 30 minutes to an hour to firm up before rolling and cutting. Once you form the cookies, you’ll want to freeze them for another 30 minutes to an hour before baking to keep their shape.

Coconut shortbread dough being cut into circles

Can I freeze coconut shortbread?

Freezing shortbread cookies is part of the process to ensure they keep their shape in the oven. If you want to make ahead, to prepare for the Christmas rush for example, freeze the unbaked cookies just after you roll and cut the dough. Store them in air tight containers. If you need to layer them up, put parchment paper in between each layers. You can bake straight from frozen when ready. This way you are always serving freshly baked coconut cookies!A stack of coconut shortbread

How would you serve these coconut shortbread cookies?

  • For the little ones, serve them with with milk or hot chocolate.
  • For the adults, they’re great with coffee and tea.
  • For over the top dessert, crumble them up and sprinkle them over ice cream.
  • Or simply dipped them in melted chocolate.

So many of choices my friends, whichever way you decide, you won’t go wrong, I promise!

More Coconut Recipes

A stack of coconut shortbread cookies with a half eaten one on topIf you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!

A stack of coconut shortbread cookies with a half eaten one on top

Coconut Shortbread Cookies

These Coconut Shortbread Cookies are so easy to make. Just 6 ingredients and a little bit of your time, you’ll have some buttery and delicious coconut cookies to enjoy.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Hawaiian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 cookies
Calories: 150kcal
Author: Trang

Ingredients

  • 1 cup all-purpose flour ((133 g))
  • 1/2 cup unsweetened shredded coconut ((40 g))
  • 1/8 teaspoon kosher salt ((< 1 g))
  • 4 oz unsalted butter ((room temperature, 113 g))
  • 1/3 cup granulated sugar ((65 g))
  • 1/2 teaspoon pure vanilla extract ((3 g))
  • Extra sugar for sprinkling

Instructions

  • Add flour, salt, and shredded coconut into a small mixing bowl, mix well to distribute thoroughly. Set aside.
  • Add sugar, softened butter and vanilla extract to the stand mixer bowl and beat with the paddle attachment at medium low speed until combined. Increase speed to medium and beat until fluffy, about 30 seconds to 1 minute.
  • Reduce mixer to low speed, and slowly add the flour mixture. Gradually increase mixer speed to medium and mix until dough comes together. It should start pulling away from the side of the mixing bowl.
  • Turn dough out onto a lightly floured board or counter top, and shape into a disk or rectangle. Wrap well with plastic and refrigerate for 30 minutes to 1 hour.
  • Roll dough to between 1/4”-1/2” thick and cut out cookies with desired cookie cutter. Re-roll the scrap dough and cut out more cookies until finished. A 2” cookie cutter will make a dozen cookies.
  • Place the cookies in a container in layers, with parchment paper in between, and freeze for 30 minutes to 1 hour. If your freezer is large enough to accommodate a baking sheet, arrange the cookies on a parchment lined baking sheet and freeze.
  • Preheat oven to 350°F while the cookies are resting in the freezer.
  • When the oven is ready, place cookies on a parchment line baking sheet an inch or two apart if frozen in a container, sprinkle granulated sugar over the top of cookies generously and bake for 15 minutes. Rotate pan half way through baking.
  • Remove from the oven, let rest on the baking sheet for 5 minutes, transfer to a wire rack to cool completely.

Nutrition

Serving: 29g | Calories: 150kcal
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!

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8 Comments

  1. Jane
    September 29, 2019 /

    12 cookies? For real? Not sure this will make the rotation for the Christmas trays 🙁

    • Trang
      Author
      September 29, 2019 /

      Hi Jane, this recipe can be doubled/tripled very easily to make more cookies as needed. I love these cookies, I hope you try them, let me know if you need any help.

  2. Crystal
    September 12, 2019 /

    Is there anyway to make these sugar-free (possibly by using Dates)?

    • Trang
      Author
      September 12, 2019 /

      My aunt would sometimes bake my recipes using sugar alternatives like Splenda and stevia. I’ve personally never tested them so I don’t know whether they affect the taste or texture. As for dates, it will definitely affect both taste and texture. If you like dates, I think go for it and try it out. But for these coconut shortbread cookies, you may want to use a sugar alternative instead of dates to preserve to coconut taste. Come back and let me know if you try it!

  3. Maxine J Housden
    July 1, 2019 /

    5 stars
    Fabulous recipe and delicious buttery cookies, turned out as you said. I used the gram weight for the recipe as I don’t have any cup measures here in the UK.
    Thank you
    Maxine

    • Trang
      Author
      July 1, 2019 /

      Thank you Maxine, so glad you enjoyed them!

  4. May 20, 2019 /

    5 stars
    Ditto to the last comment. Love shortbread, love coconut and both with a coffee would be sensational right now

  5. Kenneth Orloff
    May 20, 2019 /

    5 stars
    two of my favorites, shortbread and coconut, with coffee.

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