Coconut Shortbread Cookies: The Ultimate Coconut Shortbread Cookies Recipe
Introduction to Coconut Shortbread Cookies
Coconut Shortbread Cookies are a delightful treat that offers a perfect blend of buttery goodness and sweet coconut flavor. These cookies are not only easy to make, but they also bring a taste of the tropics right into your kitchen. Whether you’re enjoying them with a cup of tea or sharing them with friends, these cookies are sure to impress. Perfect for family gatherings or cozy evenings at home, they’re a must-try for any baking enthusiast!
A Personal Story Behind My Coconut Shortbread Cookies Journey
Growing up, my grandmother used to make these Coconut Shortbread Cookies every holiday season. The sweet aroma wafting through the house would create a warm and inviting atmosphere. Baking these cookies has become a cherished tradition in my family, and every time I prepare them, I’m reminded of the love and joy we shared around the kitchen table. This recipe brings back those fond memories, and I’m excited to share it with you!
What Makes This Coconut Shortbread Cookies Recipe Special?
What sets my Coconut Shortbread Cookies apart is the use of high-quality ingredients, particularly the sweetened shredded coconut, which adds a chewy texture that contrasts beautifully with the buttery, crumbly cookie base. The simplicity of the recipe allows the flavors to shine, and the cookies are versatile enough to be enjoyed plain or dressed up with chocolate. Plus, they are easy to prepare, making them an ideal choice for bakers of all skill levels!
The Full Coconut Shortbread Cookies Recipe
Ingredients
- 1 cup butter, room temperature
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 1/4 cups sweetened shredded coconut
Instructions
- In a large bowl, beat the room temperature butter until smooth. This step is crucial as it creates the base for a light and airy cookie. Tip: Make sure your butter is truly at room temperature to avoid any lumps.
- Add the granulated sugar and continue beating until the mixture is light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract and salt until smooth.
- Gently fold in the all-purpose flour until just combined. Tip: Be careful not to overmix to keep the cookies tender.
- Add the sweetened shredded coconut and fold gently until evenly distributed.
- Divide the dough into two portions and shape them into logs. You can choose rounded or square edges based on your preference.
- Wrap the dough logs tightly with plastic wrap and chill them in the refrigerator for at least 4 hours. Tip: Chilling helps the cookies maintain their shape during baking.
- When you’re ready to bake, preheat your oven to 300°F and line a baking sheet with parchment paper.
- Cut the chilled dough logs into cookies about 1/2-inch thick and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake the cookies for 18-20 minutes, or until the edges just start to show a golden color. Tip: Keep an eye on them, as oven temperatures can vary.
Serving Suggestions and Variations for Coconut Shortbread Cookies
These Coconut Shortbread Cookies are delightful on their own, but you can elevate them further by dipping them in melted chocolate or drizzling chocolate over the top for an extra touch of indulgence. They pair wonderfully with a cup of tea or coffee, making them perfect for afternoon snacks or dessert. For those who enjoy a twist, consider adding a sprinkle of sea salt on top after baking for a sweet and salty flavor combination.
Frequently Asked Questions About Coconut Shortbread Cookies
Can I use unsweetened coconut?
Yes, but the cookies will be less sweet. If you prefer a less sugary option, unsweetened coconut can work fine.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months.
Can I add nuts to the dough?
Absolutely! Chopped nuts like macadamias or almonds can add a delightful crunch and flavor.
Is this recipe suitable for vegan diets?
This recipe contains butter, so it is not vegan. However, you can substitute the butter with a vegan alternative to make it suitable for a vegan diet.
Recipe Stats
- Prep Time: 15 minutes
- Chilling Time: 4 hours
- Cooking Time: 20 minutes
- Total Time: 4 hours 35 minutes
- Calories per Serving: 180
- Servings: 24 cookies
Coconut Shortbread Cookies
Equipment
- Mixing bowl For combining ingredients.
- Baking sheet For baking the cookies.
- Plastic Wrap For chilling the dough.
Ingredients
Main Ingredients
- 1 cup butter, room temperature
- 0.75 cup granulated sugar
- 1.5 teaspoons vanilla extract
- 0.25 teaspoon salt
- 1.5 cups all-purpose flour
- 1.25 cups sweetened shredded coconut
Instructions
- In a large bowl, beat the room temperature butter until smooth.
- Add the granulated sugar and continue beating until the mixture is light and airy.
- Mix in the vanilla extract and salt until smooth.
- Gently fold in the all-purpose flour until just combined.
- Add the sweetened shredded coconut and fold gently until evenly distributed.
- Divide the dough into two portions and shape them into logs.
- Wrap the dough logs tightly with plastic wrap and chill them in the refrigerator for at least 4 hours.
- Preheat your oven to 300°F and line a baking sheet with parchment paper.
- Cut the chilled dough logs into cookies about 1/2-inch thick and place them on the prepared baking sheet.
- Bake the cookies for 18-20 minutes, or until the edges just start to show a golden color.