Easy Coconut Shortbread Cookies You Can Slice and Bake (No Eggs)

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Sneak Peek: This Easy Coconut Shortbread Cookie recipe makes a thin, crispy, and chewy (because of the coconut) slice-and-bake shortbread cookie. Keep a roll of dough in the freezer for “sweet” emergencies or unexpected visitors. Bonus: No eggs!!

Baked Coconut Icebox Cookie on a Metal Cookie SpatulaPin

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Grandma called them icebox cookies. But we call them coconut shortbread cookies. Think of them as the original slice-and-bakes, but fresher and tastier. You can store the dough in your fridge or freezer instead of an icebox. 😉

Five Good Reasons To Keep Coconut Shortbread Cookie Dough in Your Freezer at All Times

  1. Shaped cookie dough logs are handy for “sweet” emergencies like unexpected company, a last-minute cookie tray, or a sneaky sugar attack.
  2. Only five ingredients (but the dough must be chilled before baking).
  3. Satisfy your coconut cravings.
  4. The way your house smells when baking these cookies is better than any scented candle.
  5. Sh-h-h. 🤫 The dough is tasty, too. Read my raw cookie dough story at the end of this post.

Add this super simple cookie to your collection if you are a coconut lover. They’re great on their own, but they also play nicely with a simple dessert like vanilla bean posset with lemon, microwave pastry cream, or creme brulée. We like to crumble them to sprinkle on our homemade yogurt.


Happy Bakers Speak Up

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


Ingredients and Substitutions

  • BUTTER: Next to coconut, butter is the star ingredient. You could substitute coconut oil for the butter if you like.
  • SUGAR: Granulated sugar is best here. Anything else will change the texture and taste, which isn’t all bad–just different.
  • VANILLA EXTRACT: Try almond extract if you prefer or don’t have vanilla. Use half as much almond as you would vanilla.
  • FLOUR: All-purpose flour is recommended. Bleached or unbleached–it doesn’t matter.
  • COCONUT: This recipe was formulated for flaky, sweetened coconut. Substitute unsweetened coconut if your sweet tooth is better controlled than mine.

ingredients needed for coconut cookie recipePin

How To Make Coconut Shortbread Cookies

Beat butter until creamyPin
1. Use an electric mixer with a large bowl and the paddle attachment to beat the room-temperature butter until smooth and creamy.
Add sugar and vanilla extractPin
2. Add granulated sugar and vanilla extract and beat until fluffy.
Adding flourPin
3. Add flour to the butter-sugar mixture.
Mix in flour and add coconutPin
4. Mix just until the flour disappears. Add shredded coconut.
shaping dough with a spatula and wax paperPin
5. Dump the dough onto wax paper or plastic wrap.
coating logs with coconutPin
6. Shape the dough into two rectangular blocks. Coat with coconut: wrap and chill or freeze.
sprinkle with more coconut if desiredPin
7. When ready to bake, slice logs into 1/2-inch slices and place them onto prepared baking sheets. Sprinkle with more flaked coconut if desired.
baked shortbread cookies ready for a tea partyPin
8. Bake cookies at 300˚F (150˚C) for 20-30 minutes or until they turn light golden brown on the edges. Remove to a wire rack to cool.

Frequently Asked Questions

1. Are coconut shortbread cookies good to mail?

These lovely but delicate cookies are not good travelers. That is to say, no US Mail or UPS. On the other hand, they are perfect for a party, shower, a Christmas cookie tray, or a teatime snack.

2. How long can I store the dough in the freezer?

The dough will keep in the freezer for 2-3 months. Double-wrap the dough to avoid freezer burn.

3. How long will baked shortbread cookies stay fresh?

Store them in an air-tight container for up to a week. Store in the freezer for 2-3 weeks.

4. How can I keep the shortbread dough from spreading too much while baking?

1. The cookie dough must be well-chilled. Either freeze for two hours before baking or chill the dough in the refrigerator overnight.
2. Cover your cookie sheet with parchment paper. It helps to prevent spreading.
Since there is no baking powder in these cookies, they will spread some. You won’t have to wait long for the cookies to cool and get crispy.

5. The dough is hard to slice when it’s frozen. Any suggestions?

1. Let the dough sit on the counter for a few minutes. It makes a big difference.
2. Warm your knife (serrated works best) by running it under hot water or dipping it in a container of hot water.
3. Put the dough log in the microwave and use the DEFROST cycle to soften it–less than a minute. It doesn’t take long, so stand by.


Parting thoughts: My mom was ahead of her time when she engaged in aversion therapy with my pre-teen self. One time, I asked her if I could make an entire recipe of Butterscotch Refrigerator Cookies for the sole purpose of eating the dough. She said, “yes.” So, I made a batch and ate most of it immediately.

I never made that recipe again. Instead, I make these shortbread cookies and enjoy them baked (one at a time, mostly 😉)

If you like shortbread cookies, look at these Pink Simple Iced Shortbread Cookies. If you’re into coconut, check out this Quick Coconut Cake With White Cake Mix. It’s a Pinterest favorite.


Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.


coconut icebox cookies on a cookie sheetPin
Yield: 30 cookies

Easy Slice and Bake Coconut Shortbread Cookies Recipe

These Easy Coconut Shortbread Cookies are simple, buttery slice-and-bake cookies. Keep the dough in the freezer for “sweet” emergencies.

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(5 stars if you loved it)

5 from 38 votes
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Prep time: 2 hours 15 minutes
Cook time: 30 minutes
Total time: 2 hours 45 minutes

Ingredients
 

  • 1 cup (227 g) butter softened
  • ¾ cup (150 g) granulated sugar
  • 1 teaspoon vanilla extract
  • teaspoon table or sea salt
  • 1 ¾ cups (210 g) unbleached, all-purpose flour
  • 1 cup (80 g) flaked or shredded coconut plus some for covering the log of dough

Instructions

  • Mix 1 cup (227 g) butter until creamy. Add 3/4 cup (150 g) granulated sugar and beat until light and fluffy. Add 1 teaspoon vanilla extract and ⅛ teaspoon table or sea salt. Add 1 3/4 cups (210 g) unbleached, all-purpose flour, then 1 cup (80 g) flaked or shredded coconut , and mix well.
  • Form dough into 12 x 3 x 1-inch log. Wrap in plastic wrap or wax paper. I like to form a log into a shape that will result in rectangular cookies when sliced.
  • Optional: Sprinkle the wax paper or plastic wrap with about 1/4 cup of loose coconut. Lay the shaped log on top of the coconut and roll it to press the coconut into the sides.
  • Freeze at least 2 hours or refrigerate overnight.
  • Preheat your oven to 300˚F (150˚C).
  • Slice dough into 1/3 to 1/2-inch slices and arrange 1 inch apart on a silicone mat or parchment paper-covered cookie sheet.
  • Bake for 20-30 minutes. Edges should begin to turn golden.

Nutrition

Serving: 1 | Calories: 119kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 56mg | Potassium: 25mg | Fiber: 1g | Sugar: 5g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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Recipe Rating




34 Comments

  1. 5 stars
    Super great tasting cookies. Absolutely love the flavour. I like the shape of them too! Thanks for this recipe I will keep and pass down…

    1. Hi Jen,

      Thank you for your kind words. I wish I had some of these cookies to nibble on right now. They are definitely good for sharing.

  2. I’m baking these cookies now. I followed the recipe exactly as posted, including refrigerating overnight. They are spreading all over the pan. 🙁

    1. Hi Roxanne,

      See the answer to Question #4 under the FAQ’s in the post for some ideas. I would add that the cookies should be sliced and baked as soon as possible (in a preheated oven) after removing them from the refrigerator or freezer. You could always add more flour, but then the cookies won’t be as delicate and delicious.

  3. 5 stars
    Delicious and foolproof! My new favorite cookies!

    1. Thank you, Bailey. Glad you like them.

  4. 5 stars
    These are delicious. Easy to make. Only thing is mine flattened out quite a bit. I let the batter sit rolled in the fridge for over 3 hours. Was nice and hard and cut beautifully. Anything I can do to change this? Either way they are yummy and will make again.

    1. Hi Betty,
      Try adding a bit more flour–maybe 2-4 tablespoons to see what happens.

  5. 5 stars
    Excellent. I could eat them all.

    1. Uh…yes. I know the feeling.

  6. 5 stars
    Hi Not bad.Bake time off 4 my oven.Easy fix.I only baked a few 2day.Next batch will roll in coconut.It needed more coconut,4 me.Also thinking a corner dipped in dark chocolate might up it just a tad.TU4Recipe. Pat

    1. A corner dipped in dark chocolate is just what this cookie needs. Thanks for the 5-star review.

  7. I’m going to try these with unsweetened coconut too! Sounds SO good!

    1. These cookies have plenty of sugar. You can definitely get by with unsweetened coconut. Enjoy!

  8. 5 stars
    Paula, These cookies are fabulous! The best cookies we ever had. I added 1/3 cup of chopped walnuts and followed rest of recipe as written.
    My husband’s new favorite and he loved sugar cookies best previously.

    Do you know if this recipe will work with gluten free flour and dairy free butter to accommodate family members allergies?

  9. Hi, the coconut shortbread cookies have no eggs in the recipe. Is this correct? Thanks

    1. Hi Cathy,
      Yes, it is correct. No eggs. Good recipe to make right now since the price of eggs is outrageous!

  10. A perfect way to get 2 different cookies from the same recipe would be to drizzle 1/2 with chocolate.

    1. Oh yes. That sounds fabulous!!! A “Mounds” shortbread cookie–YUM!

  11. Maureen Barton says:

    These are delicious!!!!!!

    1. Thanks, Maureen. Never get tired of hearing this!

  12. Can I add pecans to them?

    1. Seems like a great idea to me.

  13. Can i use dessicated coconut?

    1. Hi Maya,

      Probably. But honestly, I haven’t tried it myself so can’t say for sure.

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

  15. 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!

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

  17. 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!

  18. tasteofbeirut says:

    These cookies look so pretty and must taste wonderful!

  19. 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!

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

  21. Dee Amick says:

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