Coconut Shortbread Cookies Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
13 mins
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Additional Time
30 mins
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Total Time
53 mins
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Servings
30 cookies
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Calories
104 kcal
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Course
Baked Goods
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Cuisine
American
Coconut Shortbread Cookies Recipe
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These slice-and-bake Coconut Shortbread Cookies are buttery, light, and airy. Packed with coconut on the inside and a light layer on the outside, these cookies will melt in your mouth.
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Ingredients
- 1 cup butter softened to room temperature, unsalted
- ½ cup powdered sugar
- 1 ¾ cup all-purpose flour
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract pure
- 1 cup coconut packed, divided, sweetened shredded
Instructions
- In a mixing bowl, beat together the butter and powdered sugar with a paddle attachment of an electric mixer. Scrape down sides of bowl as needed.
- Add in flour, salt, vanilla extract, and 3/4 cup packed coconut. Mix on low speed just until dough comes together (if it's still crumbly, use your hands to combine).
- Lay a large piece of plastic wrap on counter. Drop cookie batter onto plastic wrap and shape dough into a log (about 2 1/2 inch thick). Press remaining coconut into the sides of the log, then wrap up with plastic wrap (see photos in blog post).
- Chill dough in refrigerator for at least 30 minutes (up to 24 hours). When ready to bake, preheat oven to 350 degrees F. Line a cookie baking sheet with parchment paper.
- Remove plastic wrap from cookie dough log. Using a sharp knife, slice dough about 1/4 inch thick, turning the roll of dough 1/4 turn after each slice (to help keep the shape). Place cookie on baking sheet (press in any coconut that may have fallen off).
- Bake cookies for 13-15 minutes, until golden brown. Remove and cool completely.
Notes
- Chill the dough. Allow the dough to sit in the refrigerator for at least 30 minutes. This helps the cookies hold their shape while slicing and baking.
- Use a sharp knife. It helps you neatly slice the dough and make cookies with clean edges.
- Add some dried berries. To add some extra color and flavor to the shortbread, mix ⅓ cup of any dried berries into the cookie dough.
- Add coconut extract. To make the coconut flavor more intense, add coconut extract instead of vanilla extract.
- Store cooled, baked cookies in airtight container for up to 5 days. Freeze baked cookies for up to 3 months.
- You can also freeze the cookie dough, by sliding the wrapped dough into a ziploc freezer bag or wrap in foil. Freeze for up to 3 months.
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Serving
1cookie
Calories
104kcal
(5%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
16mg
(5%)
Sodium
28mg
(1%)
Potassium
20mg
(0%)
Fiber
0.3g
(1%)
Sugar
3g
(6%)
Vitamin A
189IU
(4%)
Vitamin C
0.02mg
(0%)
Calcium
3mg
(0%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 104kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 28mg | 1% |
| Potassium | 20mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 3mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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