Toasted Coconut Shortbread

Toasted Coconut Shortbread is a delightful twist on the classic shortbread cookie. With a buttery base and a nutty, caramelized flavor from toasted coconut, these cookies are rich, crisp, and incredibly satisfying. Perfect for pairing with tea, giving as gifts, or enjoying as a sweet snack, they’re a simple treat with big flavor.

Why You’ll Love This Recipe

Toasted Coconut Shortbread offers a unique flavor that sets it apart from regular shortbread. The toasty notes of coconut bring warmth and complexity, while the simplicity of the dough ensures a melt-in-your-mouth texture. Whether you’re a coconut lover or just looking to switch up your cookie game, this recipe will become a go-to.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsweetened shredded coconut
• Unsalted butter, softened
• Powdered sugar
• Vanilla extract
• All-purpose flour
• Salt

Directions

this recipe

1. Toast the coconut: Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast in the oven for about 5–8 minutes, stirring once or twice, until golden brown. Let cool.
2. Cream the butter and sugar: In a large bowl, beat the softened butter and powdered sugar until light and fluffy. Add vanilla extract and mix well.
3. Mix in the dry ingredients: Add the flour and salt to the creamed mixture and mix until just combined. Stir in the cooled toasted coconut.
4. Shape the dough: Divide the dough in half and shape into logs or disks. Wrap in plastic wrap and refrigerate for at least 1 hour until firm.
5. Bake: Preheat oven to 325°F (165°C). Slice the chilled dough into ¼-inch rounds (if shaped into logs) or roll and cut (if shaped into disks). Place on a parchment-lined baking sheet.
6. Bake until golden: Bake for 15–18 minutes or until the edges begin to turn golden. Let cool on a wire rack.

Servings and timing

This recipe yields about 24 cookies.
Prep time: 20 minutes
Chill time: 1 hour
Cook time: 15–18 minutes
Total time: About 1 hour 40 minutes

Variations

• Chocolate-Dipped: Dip half of each cookie in melted dark or milk chocolate for an extra indulgent twist.
• Add nuts: Finely chopped macadamia nuts or almonds add texture and complement the coconut flavor.
• Coconut extract: For a more intense coconut flavor, add ½ teaspoon of coconut extract along with the vanilla.
• Gluten-free: Use a 1:1 gluten-free flour blend to make this recipe suitable for gluten-sensitive diets.

Storage/reheating

Store cookies in an airtight container at room temperature for up to one week.
To freeze, place the baked cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving.
No reheating is necessary, but if you like warm cookies, a quick 5–7 seconds in the microwave works.

FAQs

How do I know when the coconut is perfectly toasted?

It should be golden brown and fragrant. Stir it often to prevent burning.

Can I use sweetened coconut instead of unsweetened?

Yes, but the cookies will be sweeter and may brown more quickly.

Can I freeze the dough instead of the baked cookies?

Absolutely. Shape and wrap the dough, then freeze. Thaw in the refrigerator before slicing and baking.

Can I make this dough ahead of time?

Yes, the dough can be made up to 3 days ahead and stored in the refrigerator.

What kind of butter should I use?

Use high-quality unsalted butter for the best flavor and texture.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works fine for creaming the butter and sugar.

Why does the dough need to chill?

Chilling firms up the dough, making it easier to slice and helping the cookies keep their shape during baking.

My cookies spread too much. What happened?

They may not have been chilled long enough or the butter was too soft.

Can I use coconut flour instead of all-purpose flour?

No, coconut flour absorbs moisture differently and would alter the texture significantly.

Are these cookies very sweet?

No, they’re mildly sweet, allowing the buttery shortbread and coconut flavors to shine.

Conclusion

Toasted Coconut Shortbread is a simple yet elegant cookie with a perfect balance of buttery richness and tropical flavor. Whether you’re baking for a special occasion or just craving something sweet, this recipe is a surefire way to satisfy. Make a batch, store some away, and enjoy the satisfying crunch and melt-in-your-mouth texture whenever the craving hits.

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