Toasted Coconut Shortbread Cookies

Why You’ll Love This Recipe

Toasted Coconut Shortbread Cookies are rich, buttery, and perfectly crisp with a nutty depth from golden toasted coconut. These cookies are simple to make, melt in your mouth, and bring a tropical flair to traditional shortbread. Ideal for tea time, holiday trays, or anytime snacking.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flourunsalted buttergranulated sugarvanilla extractsalttoasted shredded coconut

directions

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

Toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently. Let cool.

In a large mixing bowl, cream the butter and sugar until light and fluffy.

Add the vanilla extract and mix to combine.

Gradually add the flour and salt, mixing until a soft dough forms.

Fold in the toasted coconut evenly throughout the dough.

Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheet.

Bake for 12-15 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 24 cookies.Preparation time: 20 minutesChilling time: 30 minutesBaking time: 12-15 minutesTotal time: 1 hour 5 minutes

Variations

Dip half of each cookie in melted dark or white chocolate for an elegant touch.

Add a pinch of cinnamon or cardamom to the dough for extra warmth.

Mix in finely chopped macadamia nuts for added crunch.

Use coconut extract for an intensified tropical flavor.

storage/reheating

Store Toasted Coconut Shortbread Cookies in an airtight container at room temperature for up to 1 week.For longer storage, freeze the cookies for up to 2 months.Thaw at room temperature before serving—no reheating needed.

FAQs

What kind of coconut should I use?

Use unsweetened shredded coconut for best results. Sweetened coconut can make the cookies too sugary.

Can I use a stand mixer?

Yes, a stand mixer works great to cream the butter and sugar evenly.

Why toast the coconut?

Toasting enhances the coconut’s flavor and adds a delightful crunch.

Can I freeze the dough?

Absolutely, wrap the dough log tightly and freeze for up to 2 months. Thaw slightly before slicing and baking.

Do these cookies spread?

Not much—chilling the dough helps maintain their shape during baking.

Are they overly sweet?

No, they have a balanced sweetness that lets the coconut shine.

Can I use salted butter?

Yes, but reduce the added salt by half.

Can I roll out and cut shapes instead of slicing?

Yes, roll the dough to about ¼ inch thick and use cookie cutters if you prefer.

Are these cookies gluten-free?

Not as written, but you can substitute a gluten-free flour blend.

Can I double the recipe?

Yes, just be sure to chill the dough thoroughly for even slicing and baking.

Conclusion

Toasted Coconut Shortbread Cookies bring a delicious twist to classic shortbread with their buttery crumb and tropical coconut flavor. Easy to make and perfect for sharing, they’re sure to become a staple in your homemade cookie collection.

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