These Coconut Shortbread Cookies are a tropical inspired twist on the timeless classic of shortbread cookies. They have a buttery, crumbly, melt in your mouth texture and are perfect for any occasion.
Coconut shortbread cookies are such a nice cookie for a variety of occasions, whether you’re enjoying a cup of tea with friends, serving at a party, making for cookie exchanges, or for your cookie trays – these coconut cookies are sure to impress everyone!
If you’re a coconut lover, these cookies are perfect for you! They’re such a good cookie with a nice coconut flavor in every bite.
Why you should make these Coconut Shortbread Cookies
- Tropical Flavor – The addition of shredded coconut gives these cookies a sweet, tropical flavor that compliments the buttery base.
- Great for Gifting – These make such a wonderful edible homemade gift. Package them up in a decorative tin, or box, or add them to your cookie trays.
- Melt in your Mouth Texture: These cookies are so buttery, and crumbly they practically melt in your mouth with every bite!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Coconut Shortbread Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- unsalted butter – or use salted butter and remove the added salt
- powdered sugar – also can be called confectioners’ sugar
- all purpose flour –
- cornstarch
- salt – balances out the sweetness
- vanilla extract – adds a nice flavor, try adding almond extract for a nice complimentary flavor, or coconut extract for an even stronger coconut flavor
- sweetened coconut flakes – You can toast the coconut before adding it to the dough for a nice slightly nutty flavor
How to make Shortbread Coconut Cookies
Step 1: Cream the butter and sugar. Add the butter and sugar to a large bowl (the bowl of a stand mixer works great) and beat for a couple minutes until light and fluffy. Add in the vanilla extract and mix it into the mixture.
Step 2: Add the dry ingredients. Add the flour, cornstarch and salt to the wet ingredients and stir until just combined. Add the coconut to the dough and carefully fold it into the mixture until evenly mixed.
Step 3: Shape into logs. Divide dough into two equal sections and form them each into a log about 8 inches long. The log shape can be square or a round shape on the edges. Cover the dough tightly with plastic wrap and place it in the fridge to chill for at least two hours.
Step 4: Bake the cookies. Cut each log into cookies about 1/2 inch thick with a sharp knife and place them on a lined baking sheet, with at least 2 inches between each cookie. Bake until the tops are set and the edges and bottom of the cookies are slightly golden brown. Let the cookies cool for a few minutes on the cookie tray, then transfer to a cooling rack to cool completely.
Tips and Tricks
- Don’t Overmix – If you overmix the dough your cookies may be tough. After you add the dry ingredients, only mix until combined.
- Chill the Dough! – The dough needs to be chilled before baking to hold the shape of the cookies, and to enhance their texture and flavor.
- Add Chocolate – Add a drizzle of melted chocolate onto the top of the cookies if desired. Melt chocolate chips in 30 second increments until melted, then scoop the melted chocolate into a ziplock bag and snip the corner and drizzle.
Storage Instructions
The cookies can be stored in an airtight container at room temperature once cooled for up to 1 week. You can also freeze the cookies for up to 3 months in a freezer safe container. Thaw them at room temperature, then enjoy!
These yummy shortbread cookies are such a delicious treat with a slight tropical flavor. They’re easy to make, and perfect for sharing with friends and family!
More Shortbread Cookies
- Raspberry Almond Thumbprint Cookies
- Pecan Snowball Christmas Cookies
- Classic Shortbread Cookie Recipe
- Holiday Shortbread Bites
- Lemon Thumbprint Cookies
If you try these Coconut Shortbread Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Coconut Shortbread Cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1 cup sweetened coconut flakes
Instructions
- Add the butter and sugar to a large bowl and beat them together for 2 to 3 minutes until creamy. Scrape the bottom and sides of the bowl down as needed. 1 cup unsalted butter, 2/3 cup powdered sugar1 cup unsalted butter, 2/3 cup powdered sugar
- Add the vanilla extract and mix it into the dough until combined. 1 tsp vanilla extract1 tsp vanilla extract
- Add the flour, cornstarch and salt to the dough and mix it together just until combined. Mix with your hands if needed to mix in the last bits of the flour. 1 3/4 cups all purpose flour, 1/4 cup cornstarch , 1/2 tsp salt1 3/4 cups all purpose flour
- Add the coconut and fold it into the dough until evenly mixed. 1 cup sweetened coconut flakes
- Separate the dough into 2 equal portions.
- Shape each section into a log, about 8inches long. The edges of the log can be round, or squared off.
- Wrap the dough tightly in plastic wrap, and place the logs into the fridge for 2 hours, up to overnight.
- Preheat the oven to 350 Fahrenheit. Line two baking sheets with parchment paper.
- Remove one log at a time and cut the dough into slices about 3/8 to 1/2 inch thick.
- Place the cookies onto the prepared baking sheet, at least 2 inches apart.
- Bake the cookies for 10 to 13 minutes, or until the bottoms are lightly browned, and the tops are no longer shiny.
- Remove the cookies from the oven, and let them cool on the cookie sheet for about 5 minutes, then transfer them to a cooling rack to cool completely.
These cookies are out-of-this-world! So incredibly buttery with a twist of tropical! I made the recipe as it is written and wouldn’t change a thing! So easy to make, too!
So glad you loved them!!
The recipe looks great would.iketo try these as well as others