Easy-to-Make Coconut Shortbread Cookies
Easy Coconut Shortbread Cookies
Hey everyone! It’s Janet here with a super simple slice-and-bake coconut shortbread cookie recipe—perfect for unexpected guests or satisfying sweet cravings.
These cookies are buttery, crispy, chewy, and completely addictive. Best of all, they only need 5 ingredients and just minutes to prepare. Keep the dough logs in the fridge or freezer so you can bake fresh cookies anytime.
I always have one log ready for “dessert emergencies.” Whether it’s an unannounced visitor, book club ladies needing a treat, or my grandkids wanting an after-school snack, I’m always prepared!
This recipe brings back memories of the icebox cookies my mama used to make, with a delicious twist of sweet coconut flakes. Each bite bursts with toasty coconut flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter (softened) | 1 cup |
| Granulated sugar | ¾ cup |
| Vanilla extract | 1 tsp |
| Salt | 1/8 tsp |
| All-purpose flour | 1 ¾ cups |
| Sweetened shredded coconut | 1 cup |
Instructions
1. Beat Butter and Sugar
- Beat butter and sugar until light and fluffy. Mix in vanilla and salt.
2. Stir in Flour and Coconut
- Add flour and coconut, stirring until fully combined.
3. Form Logs
- Shape dough into 2 logs (about 12 x 3 x 1 inches each). Wrap in plastic wrap and chill for at least 2 hours.
4. Preheat Oven
- Preheat oven to 300°F (150°C).
5. Slice and Bake
- Slice logs into ⅓–½ inch slices. Bake on parchment-lined sheets for 20–25 minutes until edges are lightly golden.
6. Cool and Store
- Let cookies cool before storing or enjoying.
