Hey ladies! It’s Janet here with an easy peasy slice-and-bake shortbread cookie that will have you set for impromptu guests or sweet cravings.
These coconut shortbread cookies are buttery, crispy, chewy, and downright addictive – plus they’ve only got 5 ingredients and take just minutes to throw together. Store the dough logs in the fridge or freezer so you can bake up a fresh batch anytime.
I like to keep one log of this cookie dough at the ready for “dessert emergencies”. Whether the pastor pops by unannounced, my book club ladies need a sweet treat, or my grandkids want after-school snacks, I’m prepared!
The recipe reminds me of the icebox cookies my mama used to make. Except these are even better with the addition of sweet coconut flakes. Every bite bursts with toasty coconut flavor.
Here’s why you need this slice-and-bake coconut shortbread recipe in your back pocket:
- Only 5 ingredients you likely have on hand – butter, sugar, flour, coconut, and vanilla. Easy peasy!
- Make ahead dough logs store nicely in the fridge or freezer.
- Bake up cookies anytime you want warm homemade treats.
- Your house will smell like coconut heaven when these are baking.
- You can sneak tastes of the tasty dough when no one’s looking. Our secret!
This recipe quickly became a favorite with my book club. I like to slice the cookies thin and serve them with tea or coffee when the ladies come over to chat about the latest novel. Always a hit! The coconut gives them a delightful chewiness that we all adore.
When you mix up the dough, be sure your butter is nice and softened for best results. Just beat with the sugar til light and fluffy – takes 5 minutes tops.
Form logs, wrap in plastic wrap, and chill at least 2 hours before slicing and baking. I froze my logs so I’d have cookies anytime. Just microwave 30 seconds to soften before slicing.
Bake at 300F until lightly golden at the edges, about 20-25 minutes. Let cool and enjoy these tender treats! Store in an airtight container up to 1 week.
I’d love to hear if you try these easy coconut shortbread cookies, ladies! Send me a picture and let me know if they became your new go-to slice-and-bake.
Blessings and joy!
Ingredients
- 1 cup butter softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 13/4 cups all-purpose flour
- 1 cup sweetened shredded coconut
Instructions
- Beat butter and sugar until light and fluffy. Mix in vanilla and salt.
- Stir in flour and coconut until combined.
- Form dough into 2 logs, 12 x 3 x 1-inches. Wrap in plastic wrap and chill at least 2 hours.
- Preheat oven to 300F. Slice logs into 1/3-1/2 inch slices. Bake on parchment lined baking sheets for 20-25 minutes until lightly golden at edges.
- Let cool completely before storing airtight. Enjoy!
