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Coconut Shortbread Cookies: Buttery, Crisp & Easy

Coconut Shortbread Cookies

Buttery shortbread cookies made with unsweetened shredded coconut for a crisp, delicate texture and lovely coconut flavor. The dough is chilled, sliced, and baked until the edges are lightly golden.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (226 g) Unsalted butter, softened but not melted
  • 1/2 to 2/3 cup (100-135 g) Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Fine salt
  • 2 cups (240 g) All-purpose flour
  • 1 cup (about 85 g) Unsweetened shredded coconut, fine or medium shred
Optional Ingredients
  • 1/4 teaspoon Coconut extract
  • 1/2 cup Toasted coconut

Method
 

Step-by-Step
  1. Beat the softened butter and sugar until smooth and creamy, about 2 minutes. Keep the mixture creamy rather than very fluffy, because excessive air can encourage the shortbread to spread.
  2. Mix in the vanilla extract and fine salt. Add the optional coconut extract at this stage if you want a stronger coconut aroma.
  3. Add the flour and shredded coconut, then mix just until the dough comes together. Stop mixing as soon as no dry flour remains to keep the cookies tender.
  4. Shape the dough into a log about 2 inches (5 cm) in diameter, or press it into a disk if you plan to roll and cut shapes. Wrap the dough tightly and refrigerate for 30–60 minutes, until firm.
  5. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Slice the chilled log into rounds about 1/4 inch (6 mm) thick, or roll the dough to that thickness and cut shapes.
  6. Arrange the cookies about 1 inch apart on the prepared baking sheets. Bake for 12–16 minutes, until the centers look set and the edges are lightly golden rather than deeply browned.
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a rack. Allow them to cool completely so their signature crisp texture can develop.

Notes

Use 1/2 cup sugar when using sweetened coconut; use unsweetened coconut for the best traditional shortbread balance. For deeper flavor, toast 1/2 cup coconut in a dry skillet or in a 350°F oven until lightly golden, then cool it completely before adding it to the dough. Chill shaped dough before baking to help prevent spreading.