Easy Coconut Shortbread Cookies

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.

Three coconut shortbread cookies made with toasted coconut on a white plate, with a mint green polka dot teacup in the background.

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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.

Three coconut shortbread cookies on a fancy white plate, with a mint green polka dot teacup and teapot in the background.

Ingredients & Substitutions

These cookies come together with simple ingredients that you may already have in your kitchen.

Ingredients for coconut shortbread cookies. Bowls of butter, flour, icing sugar, toasted unsweetened coconut, Turbinado sugar, salt, and vanilla extract are arranged on a dark wood surface.

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!

An illustration of a recipe card next to a green bowl with ingredients falling into it.

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.

A hand adding vanilla extract to the bowl of a stand mixer that contains icing sugar, salt and butter. Part of a pink KitchenAid stand mixer can be seen in the top right corner.

Step 1: Place the softened butter, icing sugar, vanilla, and salt in a mixing bowl. Beat until light and fluffy.

A hand adding toasted coconut to the bowl of a stand mixer that contains creamed butter, sugar and salt and unmixed flour. Part of a pink KitchenAid stand mixer can be seen at the top, and bowl of flour is on the bottom left.

Step 2: Add the toasted coconut and flour to the bowl.

A pink KitchenAid stand mixer with shortbread dough in the mixing bowl, and a spatula sticking out of it.

Step 3: Mix ingredients in short bursts and scrape the bowl as needed. Stop as soon as the dough holds together.

An empty square baking dish lined with enough parchment paper to slightly hang over the edges of the pan.

Step 4: Line a 9-inch square baking pan with enough parchment paper so it slightly hangs off the sides.

A hand holding a square baking pan lined with parchment while another hand uses a small palette knife to evenly spread out the coconut shortbread dough.

Step 5: Press the dough into the prepared pan and smooth into an even layer.

A hand using a fork to prick holes into coconut shortbread cookies before they go into the oven to bake.

Step 6: Score the dough into 24 portions and prick each one several times with a fork.

A hand holding a glass bowl containing raw sugar, while the other hand is sprinkling the sugar over unbaked coconut shortbread cookies in a square baking pan lined with parchment paper.

Step 7: Sprinkle with turbinado sugar (if using), cover, and refrigerate for 30 minutes.

Hands using a large chef's knife to cut a slab of coconut shortbrad into 24 small rectangular cookies on a cutting board.

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.

Two coconut shortbread cookies topped with crunchy Turbinado sugar, sitting on a white plate.

Frequently Asked Questions

Can I use sweetened coconut instead of unsweetened?

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.

Why do my cookies have dark bottoms?

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 Card

Coconut Shortbread Cookies

Recipe By: Shareba Abdul

5 from 1 vote

Print Recipe

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Servings: 24 cookies

Prep Time: 15

Chill Time 30

Cook Time: 50

Total Time: 1 35

These coconut shortbread cookies are buttery, tender, and wonderfully crisp at the edges, with a toasted coconut flavour running through every bite. They're perfect for gifting or enjoying with your afternoon tea.

Course: Dessert, Snack

Ingredients

Equipment

Stand mixer with paddle attachment or a hand mixer
9-inch square baking pan, (2.5 L baking pan)
Parchment Paper