If you love simple, no-fuss baking that tastes absolutely divine, these Easy Coconut Shortbread Cookies are about to become your go-to treat. This nostalgic slice-and-bake cookie is crisp on the edges, tender in the center, and packed with sweet, toasty coconut flavor. With only 5 main ingredients and minimal prep, they’re ideal for busy bakers, last-minute guests, or whenever a cookie craving strikes.
This recipe brings back the charm of classic icebox cookies—just mix, shape, chill, slice, and bake. Keeping a dough log in your refrigerator (or freezer!) means fresh cookies are always just a few minutes away.
Why You’ll Love These Coconut Shortbread Cookies
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Only 5 simple ingredients
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Slice-and-bake convenience — perfect for make-ahead
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Crispy, buttery, melt-in-your-mouth texture
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Loaded with sweet shredded coconut
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Perfect for holidays, church gatherings, book clubs, or after-school snacks
Whether you’re hosting guests or treating yourself, these cookies never disappoint.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter (softened) | 1 cup |
| Granulated sugar | ¾ cup |
| Vanilla extract | 1 tsp |
| Salt | 1/8 tsp |
| All-purpose flour | 1 ¾ cups |
| Sweetened shredded coconut | 1 cup |
How to Make Coconut Shortbread Cookies
1. Cream the Butter and Sugar
In a mixing bowl, beat softened butter and granulated sugar together until light, fluffy, and pale.
Mix in the vanilla extract and salt.
2. Add the Dry Ingredients
Stir in the all-purpose flour and shredded coconut until a soft, crumbly dough forms.
3. Shape Into Logs
Divide the dough into two logs, each approximately 12 × 3 × 1 inches.
Wrap each log tightly in plastic wrap.
Refrigerate for at least 2 hours (or freeze for later).
4. Preheat Oven
Preheat your oven to 300°F (150°C).
Line your baking sheets with parchment paper.
5. Slice & Bake
Slice the chilled dough into rounds about ⅓–½ inch thick.
Arrange on the baking sheet and bake for 20–25 minutes, or until the edges are lightly golden.
6. Cool & Store
Let the cookies cool completely before storing.
They keep beautifully in an airtight container for up to a week.
Tips for Perfect Shortbread Cookies
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Want extra coconut flavor? Toast half the coconut before adding it.
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Dough too soft? Chill longer or pop into the freezer for 15 minutes.
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For crispier cookies, slice thinner.
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Add chocolate drizzle for a fancy touch.
Final Thoughts
These Easy Coconut Shortbread Cookies are classic, comforting, and incredibly versatile. With a buttery richness and coconut sweetness in every bite, they’re guaranteed to be a hit with family, friends, and anyone lucky enough to try them.