These Slice and Bake Coconut Shortbread Cookies are buttery, tender, and infused with the delicate flavor of shredded coconut. The simple slice-and-bake method makes them easy to prepare in advance and bake whenever you’re ready. With a lovely tropical twist, these cookies are perfect for pairing with a cup of tea or giving as a gift to friends and family.
Table of Contents
- Ingredients
- Instructions
- Cooking Notes
- Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
Step 1: Make the Dough
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and almond extract (if using), and mix until combined.
- Gradually add the all-purpose flour and salt, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the shredded coconut until evenly distributed throughout the dough.
Step 2: Shape and Chill the Dough
- Divide the dough in half and shape each half into a log about 2 inches in diameter.
- Wrap each log in plastic wrap and refrigerate for at least 1-2 hours, or until firm. The dough can also be frozen at this stage for up to 3 months.
Step 3: Slice and Bake
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and unwrap. Use a sharp knife to slice the dough into 1/4-inch thick rounds.
- Arrange the cookie slices on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-14 minutes, or until the edges are just starting to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Cooking Notes
- Chilling the Dough: Chilling the dough is essential for maintaining the shape of the cookies during baking. Make sure the dough is firm before slicing.
- Thickness: Try to slice the cookies evenly to ensure uniform baking. If they are too thick, they may need extra baking time.
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze baked cookies for up to 2 months.
Variations
Chocolate-Dipped Coconut Shortbread
- Once the cookies have cooled, dip half of each cookie in melted dark or white chocolate. Let the chocolate set before serving for an extra special touch.
Lime Coconut Shortbread
- Add the zest of one lime to the dough for a bright citrus flavor that complements the coconut beautifully.
Toasted Coconut Shortbread
- Toast the shredded coconut in a dry skillet over medium heat until golden brown before adding it to the dough for a richer, nuttier flavor.
Frequently Asked Questions (FAQs)
Can I Use Unsweetened Coconut?
Yes, you can use unsweetened shredded coconut if you prefer a less sweet cookie. The texture will still be deliciously tender.
How Do I Freeze the Dough?
Wrap the dough logs tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. When ready to bake, thaw in the refrigerator until firm enough to slice.
Can I Add Other Mix-Ins?
Absolutely! You can add mini chocolate chips, chopped nuts, or even dried fruit to the dough for extra flavor and texture.
Slice and Bake Coconut Shortbread Cookies are a delightful treat that brings the taste of the tropics to your table. They’re buttery, tender, and easy to prepare, making them a great addition to your cookie repertoire. Whether you’re baking for a special occasion or simply indulging in a sweet treat, these coconut shortbread cookies are sure to be a hit.
Feel free to experiment with the variations and enjoy the tropical flavor of these easy-to-make cookies!
