Hawaiian Coconut Shortbread Cookies
Transport yourself to a tropical paradise with Hawaiian Coconut Shortbread Cookies, a buttery, melt-in-your-mouth treat infused with the nutty aroma of toasted coconut. Perfectly golden and delicately crumbly, these cookies combine the rich simplicity of classic shortbread with the exotic flair of Hawaii. The secret lies in toasting the shredded coconut, which enhances its natural sweetness and adds a delightful crunch. With just a handful of pantry-friendly ingredients and a quick prep time, these cookies are as easy to make as they are satisfying. Perfect for dessert platters, afternoon tea, or gifting, they’ll bring a slice of the islands straight to your kitchen. Don’t forget to brush on an optional egg wash for a beautifully golden finish!
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Recipe Information
Ingredients
- 226 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 260 grams All-purpose flour
- 0.5 teaspoons Salt
- 120 grams Shredded unsweetened coconut
- 1 large egg, lightly beaten Egg wash (optional)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a dry skillet over medium heat, toast the shredded coconut until golden brown and fragrant. Stir frequently to avoid burning. Transfer to a bowl and let cool completely.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes. Use a hand mixer or stand mixer fitted with a paddle attachment.
Mix in the vanilla extract until well combined.
In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the butter mixture, beating on low speed until just combined.
Fold in the toasted coconut with a spatula until evenly distributed throughout the dough.
Divide the dough into two portions. Roll each portion into a log about 2 inches (5 cm) in diameter, then wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or until firm enough to slice.
Once chilled, remove the dough logs from the refrigerator. Using a sharp knife, slice the dough into 1/4-inch (0.5 cm) thick rounds and place them on the prepared baking sheets, leaving about 1 inch (2.5 cm) of space between each cookie.
If desired, lightly brush the tops of the cookies with egg wash for a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Rotate the baking sheets halfway through to ensure even baking.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
3914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.9 g | 345% | |
| Saturated Fat | 187.6 g | 938% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 1137 mg | 49% | |
| Total Carbohydrate | 336.4 g | 122% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 111.6 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 130 mg | 10% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 779 mg | 17% | |
*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.
