Simplify your baking with these Effortless Coconut Shortbread Cookies. Perfectly crisp and buttery cookies that melt in your mouth. With just 5 simple ingredients, this recipe will become your favorite quick-prep sweet treat.
Make Ahead Instructions
You can make this coconut shortbread cookie dough according to the recipe instructions and store in the refrigerator for up to 5 days before ready to slice and bake.
Variations and Substitutions
- Dip coconut shortbread cookies in melted white or dark chocolate.
- Add coconut sugar or light brown sugar instead of granulated sugar for a more tropical taste.
- Use almond extract instead of vanilla extract for a nutty flavor.
- Enhance the taste of your cookies by adding lemon juice and lemon zest to the dough.
Store and freezing Instructions
Storing. Place leftover coconut shortbread cookies in an airtight container or a ziplock bag. Store for up to a week at room temperature.
Freezing. Wrap the dough tightly in a plastic wrap and store it in a freezer for up to 3 months. When ready to bake, let it thaw in the refrigerator for 2 hours or overnight.
Quick 5-Ingredient Coconut Shortbread Recipe
Ingredients
- 1 ⅓ cup all-purpose flour
- ¾ cup sweetened shredded coconut
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, mix together the dry ingredients - flour, shredded coconut, and salt. Set aside.
- Place the softened butter and sugar in another bowl. Beat using a handheld or stand mixer on medium speed for about 2-3 minutes until fluffy and light in color. Add the vanilla extract and beat until combined.
- Gradually fold in the dry ingredients using a rubber spatula until a dough forms. Transfer the dough to the sheet of wax paper and shape it into a rectangle about 1 inch thick. Tightly wrap and place in the refrigerator for at least 2 hours or overnight.
- Preheat the oven to 325°F. Line two baking sheets with parchment paper. Set aside.
- Remove the dough from the refrigerator. Using a sharp knife, slice into 1/4-inch cookies. Arrange them on the baking sheet, leaving about 1 inch of space between each cookie. Bake for about 18 minutes or until slightly golden on top and golden on the sides. Remove from the oven and let cool for 5-10 minutes. Then, transfer to a cooling rack. Enjoy!
Nutrition
Frequently Asked Questions about Coconut Shortbread
1. Can I use unsweetened coconut instead of sweetened?
Yes, you can use unsweetened shredded coconut for this recipe, but I recommend adding more sugar if you want to make your cookies sweet.
2. What if I don’t have a stand mixer to cream the butter and sugar?
You can do it with a hand whisk or a wooden spoon, but it will take a little bit more time and effort.
3. Is there a substitute for vanilla extract?
Yes, you can use almond extract, lemon extract, or maple syrup to add more flavor to the cookies. You can also omit the vanilla extract altogether.
4. My cookies didn’t hold their shape. What went wrong?
Make sure you beat butter and sugar on medium speed for about 2-3 minutes until creamy and fluffy. Also, don’t skip the step where you chill the dough in the refrigerator. If the cookies still spread slightly, you can use a spatula to reshape them while they’re still warm.
5. Why is my dough crumbly and hard to shape?
A crumbly dough may result from adding too much flour or shredded coconut. Make sure to measure out the ingredients correctly. Use a measuring cup, spoon the flour into it, and level it off. Make sure to not pack it down.
6. Can I add chocolate chips or nuts to this recipe?
Yes, feel free to add more flavor to your coconut shortbread cookies by adding about ¼ cup of chocolate chips or nuts to the dough.
7. What can I use if I don’t have waxed paper to shape the dough?
If you don’t have waxed paper, you can also use parchment paper or plastic wrap to shape the dough.
8. How can I tell when the cookies are perfectly baked?
They will be perfectly cooked when slightly golden on top and golden brown on the sides.
9. Can I Make The Dough Ahead and Freeze It?
Yes, the shortbread dough for these coconut cookies is freezer-friendly. Wrap the dough tightly in plastic wrap and store it in the freezer for up to 3 months. When ready to bake, let it thaw in the refrigerator for 2 hours or overnight.
