Coconut shortbread

Coconut shortbread cookies are a delightful tropical twist on the classic shortbread, infusing the buttery richness of traditional shortbread with the sweet, nutty, and exotic flavour of coconut. In this blog post, we’ll explore the enchanting world of coconut shortbread, share its history, and provide you with a recipe that will transport your taste buds to a tropical paradise.

Coconut shortbread cookies offer a harmonious blend of flavours and textures. The buttery and crumbly base of shortbread serves as the perfect canvas for the rich and aromatic coconut. Each bite is a delightful journey through layers of sweet, nutty, and tropical goodness.

Ingredients for Coconut Shortbread Cookies:

For your batch of Coconut Shortbread Cookies, you’ll need:

For the Shortbread:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 cup shredded coconut (sweetened or unsweetened, based on your preference)
  • A pinch of salt (optional)
  • 1 teaspoon pure vanilla extract (optional)


For the Shortbread:

  1. Preheat Your Oven: Begin by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This typically takes about 2-3 minutes of mixing with an electric mixer.
  3. Add Flavour (Optional): Incorporate the pure vanilla extract into the creamed butter and sugar. Mix until well combined. This step is optional but adds depth to the flavour.
  4. Incorporate Dry Ingredients: Gradually add the all-purpose flour, shredded coconut, and a pinch of salt (if you prefer a hint of saltiness) to the mixture. Mix until the dough just comes together. Be careful not to overmix; you want a crumbly, sandy texture.
  5. Shape the Dough: Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball.
  6. Form the Cookies: Roll out the dough to about 1/2 inch (1.27 cm) thickness. Use cookie cutters to cut out your desired shapes or simply cut the dough into squares or rectangles.
  7. Bake to Perfection: Place the cookies on the prepared baking sheet and bake in the preheated oven for approximately 15-18 minutes, or until the edges become slightly firm and they no longer look wet on top.
  8. Cool and Enjoy: Remove the Coconut Shortbread Cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Coconut shortbread cookies are a tropical escape in the form of a delightful treat. These cookies capture the essence of the coconut palm and transport your taste buds to a place of relaxation and indulgence.