Coconut Shortbread
Indulge in the buttery decadence of Coconut Shortbread, a heavenly twist on a classic cookie favorite. Made with toasted sweetened coconut for a nutty, golden flavor, these cookies offer a perfectly crumbly yet melt-in-your-mouth texture. Aromatic vanilla and a sprinkle of shredded coconut garnish elevate these treats into an elegant dessert that's as stunning as it is delicious. With a quick 15-minute prep time and an irresistibly rich, buttery dough, this recipe strikes the perfect balance between simplicity and sophistication. Perfect for pairing with your afternoon tea or coffee, these easy-to-make shortbread cookies are a delightful addition to any cookie plate or dessert spread. Bake up a batch to savor the tropical flair of toasted coconut in every bite!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 225 grams unsalted butter
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 0.5 teaspoons salt
- 75 grams shredded sweetened coconut
- 25 grams extra shredded sweetened coconut (for garnish)
Instructions
Preheat the oven to 160°C (320°F) and line two baking sheets with parchment paper.
Place the 75 grams of shredded sweetened coconut in a dry skillet over medium heat and stir constantly until it’s golden brown and fragrant, about 5 minutes. Remove from the heat and let it cool.
In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2 minutes.
Mix in the vanilla extract and salt until combined.
Slowly add the all-purpose flour to the butter mixture, mixing on low speed until the dough just comes together. It will be crumbly at first but will hold together when pressed.
Fold in the toasted shredded coconut until evenly distributed.
Turn the dough out onto a lightly floured surface and knead gently to bring it together. Roll the dough out to about 1 cm (0.4 inches) thickness.
Use a round cookie cutter or shape of your choice to cut out cookies and place them onto the prepared baking sheets, spacing them about 2 cm (0.8 inches) apart.
Sprinkle the tops of the cookies with the extra shredded sweetened coconut for garnish, gently pressing it onto the surface so it sticks.
Bake in the preheated oven for 20-25 minutes or until the edges are lightly golden, rotating the baking sheets halfway through for even baking.
Remove the cookies from the oven and allow them to cool completely on the baking sheets before transferring them to an airtight container for storage.
Serve with tea, coffee, or enjoy as a standalone treat. These cookies can be stored in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 11% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 6.4 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 22 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
