Coconut Shortbread Cookies
Delicious and easy-to-make coconut shortbread cookies, perfect for any occasion.
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.
Notes
For an extra touch, you can dip the baked cookies in melted chocolate or drizzle chocolate over the top for added flavor.