• Prep Time:
  • Cooking Time:
  • Serves: makes three dozen cookies

Coconut Shortbread Cookies

Category: Quick & Easy, Cookies, Inexpensive, Desserts

 Ingredients List

  • 1/2 cup unsweetened shredded coconut
  • 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
  • 1/4 cup plus 1 tablespoon pure cane sugar
  • 1/4 cup turbinado sugar
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 1/3 cups all purpose flour


1. Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Place in oven and bake, stirring occasionally, until the coconut is light golden, about 5-8 minutes. Cool completely, then grind in a coffee grinder, food processor or blender until coarsely ground.

2. Using electric mixer, beat butter and pure cane and curbinado sugar in large bowl until well blended. Mix in salt, vanilla and coconut extract. Beat in flour in 2 additions. Stir in the toasted coconut. Gather dough together, form it into a long log, and wrap in plastic. Chill at least 1 hour thought preferably longer. (Can be prepared 2 days ahead and softened slightly at room temperature before rolling out.)

3. Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Take the chilled log of dough out of the fridge and slice off pieces as you would refrigerator cookies. Place on the baking sheet.

4. Bake cookies until light golden, about 15-20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and allow to cool completely before serving. Enjoy!

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