🥥 Easy Coconut Shortbread Cookies 🥥
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
- **Only 5 simple ingredients**
- Slice-and-bake convenience — perfect for make-ahead
- **Crispy, buttery, melt-in-your-mouth texture**
- Loaded with sweet shredded coconut
- 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 | ⅛ tsp |
| All-purpose flour | 1 ¾ cups |
| Sweetened shredded coconut | 1 cup |
👩🍳 How to Make Coconut Shortbread Cookies
- **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.
- **Add the Dry Ingredients:** Stir in the all-purpose flour and shredded coconut until a soft, crumbly dough forms.
- **Shape Into Logs (Formation/Icebox Method):** 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).**
- **Preheat Oven:** Preheat your oven to **300°F (150°C)**. Line your baking sheets with parchment paper.
- **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.
- **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
- **Want extra coconut flavor?** Toast half the coconut before adding it.
- **Dough too soft?** Chill longer or pop into the freezer for 15 minutes.
- For crispier cookies, slice thinner.
- 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. **They are truly a cookie lover’s dream!**