These slice-and-bake Coconut Shortbread Cookies are buttery, light, and airy. Packed with coconut on the inside and a light layer on the outside, these cookies will melt in your mouth.
Prep Time10 minutesmins
Cook Time13 minutesmins
Additional Time30 minutesmins
Total Time53 minutesmins
Course: Cookies
Cuisine: American
Keyword: shortbread cookies, shortbread with coconut
In a mixing bowl, beat together the butter and powdered sugar with a paddle attachment of an electric mixer. Scrape down sides of bowl as needed.
Add in flour, salt, vanilla extract, and 3/4 cup packed coconut. Mix on low speed just until dough comes together (if it's still crumbly, use your hands to combine).
Lay a large piece of plastic wrap on counter. Drop cookie batter onto plastic wrap and shape dough into a log (about 2 1/2 inch thick). Press remaining coconut into the sides of the log, then wrap up with plastic wrap (see photos in blog post).
Chill dough in refrigerator for at least 30 minutes (up to 24 hours). When ready to bake, preheat oven to 350 degrees F. Line a cookie baking sheet with parchment paper.
Remove plastic wrap from cookie dough log. Using a sharp knife, slice dough about 1/4 inch thick, turning the roll of dough 1/4 turn after each slice (to help keep the shape). Place cookie on baking sheet (press in any coconut that may have fallen off).
Bake cookies for 13-15 minutes, until golden brown. Remove and cool completely.
Notes
Chill the dough. Allow the dough to sit in the refrigerator for at least 30 minutes. This helps the cookies hold their shape while slicing and baking.
Use a sharp knife. It helps you neatly slice the dough and make cookies with clean edges.
Add some dried berries. To add some extra color and flavor to the shortbread, mix ⅓ cup of any dried berries into the cookie dough.
Add coconut extract. To make the coconut flavor more intense, add coconut extract instead of vanilla extract.
Store cooled, baked cookies in airtight container for up to 5 days. Freeze baked cookies for up to 3 months.
You can also freeze the cookie dough, by sliding the wrapped dough into a ziploc freezer bag or wrap in foil. Freeze for up to 3 months.