Toasted coconut adds a rich, nutty flavor to these melt-in-your-mouth coconut shortbread cookies. Easy to prepare with just 6 ingredients, they have a sweet and buttery texture with a delicious coconut flavour.
I love shortbread cookies and am always looking for new ways to jazz up my simple shortbread cookie recipe! Coconut shortbread is my latest favorite and now I’m wondering why it took me so long to add toasted coconut to shortbread.
I love taking a classic cookie and reinventing the wheel! Toasted coconut adds the perfect nutty flavor to the crunchy, buttery shortbread cookies, and the powdered sugar makes them yummy, whether you’re a coconut lover or not!
Other flavors that I can’t get enough of when it comes to shortbread include Cranberry Shortbread Cookies and Whipped Chocolate Chip Shortbread Cookies!
Notes on ingredients
- Coconut: I used unsweetened shredded coconut. Sweetened coconut produces a sweeter cookie.
- Butter: I used good quality unsalted butter, softened at room temperature.
- Vanilla Extract: Quality vanilla extract adds flavor to the cookies. Other extracts could be used to add flavor such as lemon extract or almond extract.
- Powdered sugar: I find that powdered sugar works better in these cookies instead of granulated sugar.
- Flour 00:00 I recommend using a flour with at least 11% protein.
- Salt: If you use salted butter, add just a pinch of salt.
- Gasket (optional): Additional unsweetened coconut for the tops of the cookies.
How to prepare coconut biscuits
To start, toast the coconut by placing it in a single layer on a baking sheet. Bake until lightly browned. Cool completely.
In a large bowl or bowl, cream the butter, vanilla and sugar until creamy.
Sift in the flour and salt, beat over low heat to combine, then add the cooled grated coconut and stir to combine. If the dough is crumbly, add more butter.
Form the dough into a loaf, wrap it in cling film and store in the refrigerator.
Cut the dough into slices, place them on a baking tray covered with baking paper and sprinkle with more coconut.
Bake the coconut shortbread cookies until lightly browned around the edges. Cool on the baking sheet then move to a wire rack to cool completely.
cooking tips
- Kind of coconut: I used unsweetened coconut, but if you only find sweetened coconut, reduce the added sugar by a few tablespoons or keep it as is for a sweeter cookie.
- Quality butter: The shortbread cookie has so few ingredients that it’s a great reason to splurge on high-quality butter for this recipe!
- Food processor vs food processor: For many of my pastry recipes, I love using a food processor, but with the addition of coconut in this one, it’s difficult to gently blend the coconut at the end. Using a food processor or mixing by hand works best!
- Shape the dough. If you like square biscuits, flatten the top part of the dough block, otherwise give these biscuits a circular shape.
- Cut out the biscuits: Cool the dough, then cut it into shapes using 2-inch diameter cookie cutters. Chill the dough again before baking.
- Don’t skip chilling the dough: You want the dough to be rock solid! Let cool for at least an hour, but 4 hours up to overnight is best to prevent the cookies from spreading.
Serve the coconut shortbread biscuits
When it comes to serving your Toasted Coconut Shortbread Cookies, you can enjoy them plain, dipped, or topped! Here are some favorite ideas:
- Dip half the biscuit in melted chocolate, I prefer dark chocolate.
- Pour the melted chocolate over the cooled biscuit.
- Make coconut shortbread sandwiches with Nutella or add a small amount of raspberry jam between two biscuits.
- Lime pairs well with coconut, so you could add some lime curd for sandwich cookies or even lime zest into the dough.
- For an easy dessert, crumble coconut shortbread cookies over a bowl of ice cream, it’s so good!
- Serve with coffee or tea for a snack or with a hot chocolate for children.
More coconut recipes
Nothing like a buttery shortbread cookie, especially coconut shortbread cookies. Enjoy!
- ¾ cup unsweetened shredded coconut (toasted)
- ¾ cup softened unsalted butter
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
- 1½ cups all purpose flour
- ¼ teaspoon salt (if you use salted butter add a pinch of salt)
EXTRA
- 2-3 spoons unsweetened coconut
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Preheat the oven to 325°F/163°C, arrange the coconut in one layer on a baking sheet, bake for 5 minutes until lightly browned, then immediately transfer to a clean bowl to cool.
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In a large bowl or bowl beat the butter, vanilla and sugar for 2 minutes or until creamy, sift in the flour and salt, beat on low until almost combined, add the cooled coconut and mix just to combine, do not over mix.
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Shape into a log (9½-10 inches/ 24 -25 cm long), wrap in cling film and refrigerate for an hour.
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Preheat oven to 320F/160C.
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Cut the log into 20 slices, place them on a baking tray covered with baking paper, sprinkle with coconut (not toasted). Bake cookies for 10 to 15 minutes or until lightly browned around the edges. Let cool on the baking sheet for 10-15 minutes, then move to a wire rack to cool completely. Enjoy!
Make ahead, store and freeze coconut shortbread cookies
Go ahead: Prepare the coconut biscuits up to two days in advance and store them well wrapped in the refrigerator until ready to cook them.
Shop: Store baked cookies in an airtight container at room temperature for up to a week or if you prefer refrigerated cookies in the refrigerator for up to 10 days.
Freezing baked cookies: You can freeze coconut shortbread cookies for up to 3 months. I like to layer mine between the parchment paper.
Freezing unbaked cookie dough: Freeze unbaked shortbread cookie dough for up to 3 months. I like to wrap it tightly in cling film and then in foil. Thaw in the refrigerator and then cook according to directions.
Calories: 133kcal | Carbohydrates: 11G | Protein: 1G | Fat: 10G | Saturated fat: 7G | Polyunsaturated fats: 0.3G | Monounsaturated fats: 2G | Trans fats: 0.3G | Cholesterol: 18mg | Sodium: 32mg | Potassium: 34mg | Fiber: 1G | Sugar: 3G | Vitamin A: 213UI | Vitamin C: 0.1mg | Soccer: 5mg | Iron: 1mg
