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.
If 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.
And 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
- 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.
- 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.
- 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.
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!
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
If 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!
- 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
- 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.
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