These coconut shortbread cookies are buttery, sweet, and full of warm toasted coconut flavour.
I love how simple they are to make, and the texture is wonderful. They are crisp around the edges with a tender, melt-in-your-mouth centre.
I bake these cookies when I'm craving a homemade treat that feels a little special, without being too complicated. Just press the dough into a pan, score it, chill, and bake. That is all there is to it.
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Recipe Highlights
- Servings: 24 cookies
- Time Commitment: 1 hour and 35 minutes (includes 30 minutes of chill time)
- Effort Required: Easy! Most of the time is hands-off while the dough chills and bakes.
- Special Equipment: 9-inch square cake pan, stand mixer or hand mixer
- Ingredient Complexity: Simple. You only need basic pantry items along with toasted coconut and turbinado sugar.
- Dietary Notes: Egg-free
Cook's Notes
Be sure to toast the coconut to bring out its nutty-sweet flavour.
I prefer unsweetened coconut because it doesn't burn as quickly while toasting, and it helps to make sure these cookies aren't too sweet.
The key to tender shortbread is a light touch. Mix just until the dough comes together, then stop.
And don't wait for the tops to brown! These cookies are done when they're just lightly golden brown on top. Start checking early if your oven runs hot.
Fresh-baked, these cookies are beautifully crisp. They'll soften slightly over the next few days, but will still be delicious.
They're also wonderful for gifting since they hold their shape and travel well in a cookie box.
Ingredients & Substitutions
These cookies come together with simple ingredients that you may already have in your kitchen.
- Unsalted butter: gives you more control over the salt level, but salted butter works too (just omit the additional salt.)
- Icing sugar: gives the dough its soft texture.
- Toasted unsweetened coconut: adds a warm, nutty flavour without extra sweetness.
- All-purpose flour: provides structure. I don't recommend substituting this.
- Vanilla extract: adds a sweet flavour to these cookies. Vanilla bean paste will also work.
- Turbinado sugar: a minimally processed raw sugar that adds light crunch and sparkle to the tops of the cookies. You can substitute with demerara sugar, or leave it out if you prefer a smoother texture.
- Salt: balances the sweetness. Omit if using salted butter.
This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!
See the recipe card for the complete ingredient list and recipe instructions.
How to Make Coconut Shortbread Cookies
Here's how to make these buttery coconut shortbread cookies from start to finish.
Toast the Coconut
Spread the coconut on a parchment-lined baking sheet. Toast it until pale golden. This only takes a few minutes, so watch it closely. Let it cool completely before you start making the cookies.
Step 1: Place the softened butter, icing sugar, vanilla, and salt in a mixing bowl. Beat until light and fluffy.
Step 2: Add the toasted coconut and flour to the bowl.
Step 3: Mix ingredients in short bursts and scrape the bowl as needed. Stop as soon as the dough holds together.
Step 4: Line a 9-inch square baking pan with enough parchment paper so it slightly hangs off the sides.
Step 5: Press the dough into the prepared pan and smooth into an even layer.
Step 6: Score the dough into 24 portions and prick each one several times with a fork.
Step 7: Sprinkle with turbinado sugar (if using), cover, and refrigerate for 30 minutes.
Step 8: Bake at 300°F (150°C) until the cookies are pale gold on top. Cool on a rack. Lift the slab out by the parchment and cut along the score lines.
Frequently Asked Questions
You can, but the cookies will be quite a bit sweeter. If you do use sweetened coconut, watch it carefully while toasting as it burns more easily.
This usually means they baked a bit too long. Remember, these are done when the tops are still quite pale. If your oven runs hot, start checking a few minutes early.
These cookies are delicious with a hot cup of tea, coffee, or my spiced hot chocolate. Or you can be extra indulgent and enjoy them with my rich eggless eggnog.
If you enjoy this recipe, you may also like my chocolate shortbread cookies. They have a rich cocoa flavour and make a lovely addition to a cookie gift box or a cozy tea party menu.
More Coconut Recipes
If you enjoy baking with coconut, here are a few more cozy treats you might like.
• Coconut Sweet Bread
• Coconut Ice Cream
• Cassava and Coconut Pone
❋ Recipe ❋
Coconut Shortbread Cookies
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Ingredients
- 1 cup unsalted butter, softened
- ¾ cup icing sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ½ cup unsweetened coconut, toasted
- 1 tablespoon turbinado sugar
Required Tools
- Stand mixer with paddle attachment or a hand mixer
- 9-inch square baking pan, (2.5 L baking pan)
- Parchment Paper
Instructions
- Place the butter, icing sugar, vanilla and salt in the bowl of a stand mixer (or a large sturdy bowl if using a hand mixer). Cream until light and fluffy.
- Add the coconut and flour. Mix in short bursts for about 30 seconds at a time. Scrape the bowl as needed. Stop mixing as soon as the dough comes together.
- Press the dough into a parchment-lined 9-inch cake pan. Use an offset spatula to smooth the surface.
- Score the dough into 24 portions with a knife. Prick each portion with a fork.
- Sprinkle the top with turbinado sugar. Cover and refrigerate for 30 minutes.
- Heat the oven to 300°F (150°C). Bake the cookies until the top turns pale golden. This should take about 50 minutes.
- Cool the pan on a rack for 5 minutes, then lift the whole cookie slab out of the pan by the parchment. Transfer to a cutting board and cut along the score lines to separate the individual cookies. Allow the cookies to cool completely before serving.
Nutrition
Nutritional information is an estimate and will vary depending on specific ingredients and brands used. Accuracy cannot be guaranteed.
Notes
- Toast the coconut to bring out its warm, nutty flavour.
- Use unsweetened coconut so the cookies are not too sweet and the coconut does not burn as quickly.
- You can use sweetened coconut, but the cookies will be sweeter. Watch it closely while toasting.
- Salted butter works if you omit the added salt.
- Mix the dough only until it comes together. Overmixing creates tough shortbread.
- The cookies are done when the tops are pale gold. Do not wait for deep browning.
- These cookies travel well and are great for gifting.
- Demerara sugar can replace turbinado, or you can skip the topping for a smoother finish.
- Dark bottoms usually mean the cookies baked a bit too long. Check early if your oven runs hot.
- Freshly baked cookies are crisp but will soften slightly over a few days.
- Store in an airtight container at room temperature for up to one week.
- For freezing, layer cookies between parchment in an airtight container and freeze for up to one month.
- Thaw at room temperature.
Please read the full blog post for all of my tips, variations, and recommendations for this recipe.
Private Notes
Have you made this recipe?
Let us know how it turned out!
Shareba is a recipe developer and food photographer with a Culinary Arts certificate from George Brown College and more than 15 years of experience in food media.
On In Search of Yummy-ness, she shares easy seasonal comfort food recipes inspired by global flavours. Learn more →
Tina says
Hi Shareba - I was one of your recipients for these wonderful cookies! They were really, really good. Since my kids are not big coconut fans - I brought some to work and they were a huge hit there as well. I'll be passing on the link. Merry Christmas!
Shareba Abdul says
Thanks Tina, I'm glad you enjoyed them!
Dina says
i love the way you decorated them. they look great!
Shareba Abdul says
Thanks Dina!
Wanda says
I love coconut and combining it with shortbread sounds like a match made in heaven! Will be coming back to try out this recipe!
Shareba Abdul says
These cookies are fantastic, I really hope you try to make them!