Description
Tender and buttery shortbread cookies infused with shredded coconut for a tropical twist on a classic treat.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 3/4 cup sweetened shredded coconut
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract and salt.
- Gradually add the flour, mixing just until combined.
- Fold in the shredded coconut until evenly distributed.
- Roll the dough into 1-inch balls or shape into logs and slice into rounds.
- Place cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 18–20 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a toastier flavor, lightly toast the shredded coconut before adding it to the dough.
- Dip half of each cookie in melted chocolate for an extra indulgent treat.
- Store in an airtight container for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg