If you’re looking for an easy, make-ahead cookie that’s buttery, crisp, and delightfully tropical, these Slice and Bake Coconut Shortbread Cookies are exactly what you need. They have the classic crumbly texture of shortbread but with the added sweetness and chew of shredded coconut. Perfect for teatime, holidays, or just a sweet treat, these cookies are simple to make, versatile, and full of flavor.
Why You’ll Love These Coconut Shortbread Cookies
- Make-Ahead Friendly: These slice and bake cookies can be prepared ahead of time and stored in the refrigerator or freezer, ready to bake whenever you crave a fresh batch.
- Tropical Twist: The shredded coconut adds a hint of tropical flavor that makes these cookies stand out.
- Crisp & Buttery Texture: The buttery shortbread dough yields a tender, melt-in-your-mouth texture that’s perfectly balanced with a hint of crispiness.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
Step-by-Step Instructions
1. Prepare the Dough
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add Flavoring: Mix in the vanilla extract and almond extract (if using) until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
- Mix in Flour: Gradually add the flour mixture to the butter mixture, beating on low speed until just combined.
- Add Coconut: Stir in the shredded coconut until evenly distributed throughout the dough.
2. Shape and Chill the Dough
- Form Logs: Divide the dough in half and shape each half into a log that is about 2 inches in diameter. Wrap each log tightly in plastic wrap.
- Chill: Refrigerate the dough logs for at least 2 hours or until firm. You can also freeze the dough for up to 2 months if you want to bake the cookies later.
3. Slice and Bake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice the Cookies: Remove the dough from the refrigerator and unwrap. Using a sharp knife, slice the logs into 1/4-inch thick rounds.
- Bake: Place the slices on the prepared baking sheets, spacing them about 1 inch apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips for the Best Coconut Shortbread Cookies
- Chill the Dough Thoroughly: Chilling the dough ensures the cookies hold their shape and helps prevent spreading during baking.
- Sharp Knife for Slicing: Use a sharp knife to slice the dough logs, and wipe the blade clean between cuts if needed for neat, even slices.
- Flavor Variations: For a citrus twist, add 1 tablespoon of lemon or lime zest to the dough for a refreshing hint of citrus.
Variations
- Chocolate-Dipped Coconut Shortbread: Once the cookies are cooled, dip half of each cookie into melted dark or milk chocolate, then let them set on parchment paper.
- Toasted Coconut: For an extra depth of flavor, toast the shredded coconut before mixing it into the dough.
- Nutty Addition: Add 1/4 cup finely chopped macadamia nuts for a nutty twist that pairs perfectly with the coconut.
Frequently Asked Questions (FAQs)
Can I make the dough ahead of time?
Yes! The dough can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months. Just slice and bake whenever you’re ready for fresh cookies.
How should I store these cookies?
Store the baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze the cookies in an airtight container for up to 3 months.
Can I use unsweetened coconut?
Yes, you can use unsweetened shredded coconut if you prefer the cookies to be less sweet. The texture will still be delicious, but the overall sweetness will be reduced.
Can I add other flavors to these cookies?
Absolutely! You can add lemon zest, orange zest, or even a bit of ground cardamom for an extra layer of flavor. Feel free to experiment to make these cookies uniquely yours.
Slice and Bake Coconut Shortbread Cookies are the perfect balance of buttery richness and tropical sweetness, making them an excellent choice for any occasion. Whether you’re baking ahead for a party, enjoying an afternoon treat, or sharing a sweet gift, these cookies are sure to impress. Their ease of preparation and versatility mean you can customize them to suit your tastes and enjoy them anytime.
Give these cookies a try, and let the tropical flavor of coconut transport you to a sunny paradise with every bite!
