Easy-to-Make Coconut Shortbread Cookies
Easy Coconut Shortbread Cookies
Hi there! Janet here with a simple, no-fuss coconut shortbread cookie recipe—ideal for last-minute treats or satisfying your sweet tooth.
These cookies are buttery, crisp yet tender, and loaded with coconut goodness. Best part? Only 5 ingredients and minimal prep. Keep the dough logs chilled in the fridge or freezer to bake fresh cookies anytime.
I always have a log on hand for “dessert emergencies.” Whether it’s an unexpected guest, a coffee club gathering, or my grandkids begging for a snack after school, I’m ready!
This recipe brings back memories of the icebox cookies my mom used to make, with a delicious coconut twist. Each bite is rich with toasty coconut flavor.
Ingredients
| Ingredient | Amount |
|---|---|
| Butter, softened | 1 cup |
| Granulated sugar | ¾ cup |
| Vanilla extract | 1 tsp |
| Salt | 1/8 tsp |
| All-purpose flour | 1 ¾ cups |
| Sweetened shredded coconut | 1 cup |
Instructions
Step 1: Cream Butter and Sugar
Beat the butter and sugar together until light and fluffy. Stir in the vanilla and salt.
Step 2: Add Flour and Coconut
Mix in the flour and shredded coconut until fully incorporated.
Step 3: Shape Logs
Form the dough into two logs (roughly 12 × 3 × 1 inches each). Wrap tightly in plastic wrap and chill for at least 2 hours.
Step 4: Preheat Oven
Set your oven to 300°F (150°C).
Step 5: Slice and Bake
Cut the chilled logs into ⅓–½ inch slices. Arrange on parchment-lined baking sheets and bake for 20–25 minutes, until the edges turn lightly golden.
Step 6: Cool and Enjoy
Allow cookies to cool completely before serving or storing.
