Coconut Shortbread Cookies

coconut cookies post

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 cookies on dutch plate

coconut short bread story board

Cover log with flaked coconut, pressing into dough



Coconut Shortbread Cookies
Recipe type: Cookies
Serves: 40 cookies
Crispy shortbread cookies with coconut
  • 1 cup butter, softened (no substitutions)
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • 1 cup flaked coconut plus some for rolling
  1. Mix butter until creamy. Add sugar and beat until light and fluffy. Add in vanilla. Gradually add in flour, then coconut and mix well.
  2. 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.
  3. Optional: Cover log with flaked coconut, pressing into dough. I do this after refrigeration.
  4. Slice dough into ¼-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.


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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{ 8 comments… read them below or add one }

April F August 26, 2013 at 8:48 pm

I just made these tonight for my husband who LOVES coconut. They are fantastic!!! This is a keeper recipe. Thanks for sharing.


Dee February 14, 2012 at 10:32 am

I have made your greek yogurt which, by the way, is now the center of my life, and these cookies. They are to die for. Everyone at work took the recipe. But the yogurt will get me to 80 – I’m now 70!!! Ha!


Amanda May 1, 2010 at 6:58 pm

These look fabulous Romaine! I don’t make shortbread enough, and it’s sooo good 🙂


mike April 29, 2010 at 11:46 pm

I LOVE refer cookies! They are so convenient – but I’ve never made coconut refer cookies. Will have to add this to my must-bake list. I’m sure they were wonderful the the burnt sugar ice cream – I made this and it’s in my freezer – locked up tight. It’s too tempting to not eat the whole container! I love the shape of these cookies too – they’re just perfect Springtime cookies!


tasteofbeirut April 29, 2010 at 9:10 pm

These cookies look so pretty and must taste wonderful!


Katrina April 29, 2010 at 1:24 pm

We made some similar coconut shortbread cookies for TWD a ways back that had lime zest added. So good! Love the rectangles, I always have such a hard time getting a nice round log for chilling the dough!


MaryMoh April 29, 2010 at 12:55 am

Would be so delicious with some whipped cream and strawberries….mmm


Dee Amick April 28, 2010 at 11:34 pm

Oh Yummy. Shortbread and Coconut! What is not to love about those sweets?


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