Coconut Shortbread Cookies

If you are a  coconut lover, here’s a great cookie to add to your collection.

These have all the convenience of icebox cookies combined with the buttery flavor and crispy crumbliness of shortbread. With only 5 ingredients, it won’t take you long to throw them together. However, the dough MUST be refrigerated before baking, so plan ahead.

One other caveat: these lovely but fragile cookies are not good travelers. They ARE perfect for a party, shower or tea time snack. I also love to serve them with ice cream for dessert. In fact, I served them to my family tonight with Dorie’s Burnt Sugar Ice Cream, next week’s Tuesdays with Dorie selection.

Coconut Shortbread Cookies

Ingredients:
1 cup butter, softened (no substitutions)
3/4 cup sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup flaked coconut plus some for rolling

Directions:
First: Mix butter until creamy. Add sugar and beat until light and fluffy. Add in vanilla. Gradually add in flour, then coconut and mix well.
Second: Form dough into 12 x 3 x 1-inch log. Wrap in plastic wrap or wax paper. I like to form log into shape that will result in rectangle cookies when sliced. Either freeze at least 2 hours or refrigerate overnight.

Optional: Cover log with flaked coconut, pressing into dough. I do this after refrigeration.

Third: Slice dough into 1/4-inch slices and arrange 1 inch apart on cookie sheets. I use parchment paper or silicone baking mat on sheets. Bake in 300 degree oven for 20-30 minutes. Edges should begin to turn golden. Can be frozen up to 2 weeks if wrapped well. Makes about 40 cookies.

Adapted from Coconut Shortbread from LHJ Online 1999.

If you missed these posts, here’s another chance…

Pink Shortbread Cookies

Lime-Coconut Squares

Chewy Oatmeal Cookies with Coffee Icing

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