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Coconut Shortbread Cookies

Melt-in-Your-Mouth Coconut Shortbread Cookies Recipe

Enjoy these Coconut Shortbread Cookies that are buttery, tropical, and easy to make in just a short time.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Tropical
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Butter softened
  • 0.5 cup Sugar
  • 1 teaspoon Vanilla Extract can substitute with almond extract
  • 2 cups All-Purpose Flour gluten-free option available
  • 1 cup Sweetened Shredded Coconut can use unsweetened for less sweetness

Equipment

  • mixing bowl
  • Electric Mixer
  • spatula
  • Baking sheets
  • wax paper
  • Sharp Knife

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, cream together butter and sugar until light and fluffy, about 5-7 minutes.
  2. Add vanilla extract and beat on medium speed until fully incorporated.
  3. Gradually mix in the flour on low speed until just combined.
  4. Gently fold in shredded coconut until evenly distributed.
  5. Shape the dough into a 12x3x1-inch rectangle, wrap in wax paper, and refrigerate for at least 3 hours.
  6. Preheat your oven to 300°F (150°C).
  7. Slice the chilled dough into ¼-inch thick cookies and place them 1 inch apart on baking sheets.
  8. Bake for 18-20 minutes or until the edges are lightly golden.
  9. Cool cookies on the pan for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 50mgPotassium: 40mgSugar: 6gVitamin A: 5IUCalcium: 1mgIron: 2mg

Notes

Ensure to chill the dough properly for best results and maintain shape while baking.

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