Coconut Shortbread Cookies

5 from 1 vote

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.

Prep Time15

Cook Time50

Chill Time30

Total Time1 35

Servings: cookies

Author: Shareba Abdul

Equipment

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

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

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.

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.

How to Store Cookies:

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.

Makes: 2 dozen cookies

Recipe adapted from Irene Fong’s Ultimate Shortbread Cookies, published in the December 2014 issue of Canadian Living.

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