Shortbread cookies are a classic favorite, and these slice-and-bake coconut shortbread cookies take that beloved treat to the next level. Buttery, light, and packed with the rich flavor of coconut, they make the perfect addition to any cookie jar or holiday spread.

Why You’ll Love This Recipe

These Slice & Bake Coconut Shortbread Cookies are incredibly easy to make, with minimal effort involved in preparation. The buttery texture melts in your mouth, while the coconut adds a sweet, tropical twist. The slice-and-bake method means you can prepare the dough ahead of time and bake the cookies when you’re ready, making them ideal for busy days or when you're entertaining guests.

Ingredients

1 cup butter, softened
¾ cup sugar
1 teaspoon vanilla extract
1-¾ cups all-purpose flour
1 cup sweetened shredded coconut

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, cream butter and sugar until light and fluffy, about 5-7 minutes. Beat in vanilla extract.
Gradually add flour into the creamed mixture, mixing well. Stir in the shredded coconut until evenly combined.
On a sheet of waxed paper, shape the dough into a 12x3x1-inch rectangle. Wrap it in waxed paper and refrigerate for 3 hours or overnight.
Preheat the oven to 300°F (150°C). Unwrap the dough and slice it crosswise into ¼-inch thick slices. Place the slices 1 inch apart on an ungreased baking sheet.
Bake for 18-20 minutes, or until the edges of the cookies are light golden. Cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: About 4 dozen cookies
Preparation time: 15 minutes
Baking time: 20 minutes per batch
Cooling time: 5 minutes

Variations

Add chocolate chips: Stir in a handful of mini chocolate chips for a delightful chocolate-coconut combo.
Lemon zest: Add a teaspoon of fresh lemon zest to the dough for a citrusy twist that pairs beautifully with the coconut.
Glaze: Drizzle the cooled cookies with a simple glaze made of powdered sugar and milk for added sweetness.

Storage/Reheating

Storage: Store your cookies in an airtight container at room temperature for up to 1 week. For longer storage, place them in the freezer, where they will keep for up to 3 months.
Reheating: If you prefer a warm cookie, you can heat them in the microwave for about 10 seconds or briefly warm them in the oven at 300°F (150°C) for a few minutes.

FAQs

How do I make these cookies ahead of time?

You can prepare the dough and refrigerate it for up to 3 days before baking. This makes them perfect for preparing in advance!

Can I freeze the dough?

Yes, you can freeze the unbaked dough logs for up to 3 months. Simply wrap them tightly in plastic wrap and store in a freezer-safe bag. When ready to bake, slice directly from the freezer and bake as directed.

Can I use unsweetened coconut?

Using sweetened shredded coconut is recommended for the best flavor, but unsweetened coconut can be used if you prefer a less sweet cookie.

Can I make the cookies larger or smaller?

Absolutely! Just adjust the thickness of your slices to your preferred size. Keep in mind that thicker cookies will take slightly longer to bake.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works perfectly fine for creaming the butter and sugar and incorporating the dry ingredients.

How can I make these cookies crispy?

For a crispier texture, allow the cookies to bake slightly longer, but watch closely to ensure they don't burn.

What type of coconut should I use?

Sweetened shredded coconut is the best choice for this recipe. It provides the right amount of sweetness and texture.

Can I add nuts to the dough?

Yes, chopped nuts such as almonds or pecans would add a nice crunch and flavor to these cookies.

Can I use margarine instead of butter?

While margarine can be substituted for butter, it may slightly alter the flavor and texture of the cookies. Butter is preferred for its rich flavor and melt-in-your-mouth texture.

Are these cookies gluten-free?

No, this recipe contains all-purpose flour, which is not gluten-free. You could experiment with a gluten-free flour blend, though the texture may change.

Conclusion

These Slice & Bake Coconut Shortbread Cookies are the perfect treat for coconut lovers or anyone who enjoys a buttery, melt-in-your-mouth cookie. With simple ingredients, an easy preparation process, and endless ways to customize them, they're sure to become a staple in your baking repertoire. Whether you're making them for the holidays, a family gathering, or just because, these cookies are a guaranteed hit.

Slice & Bake Coconut Shortbread Cookies Recipe

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Author: Emmily
Total Time: 3 hours 35 minutes (including chilling time)
Yield: About 4 dozen cookies
Diet: Vegetarian

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Description

These Slice & Bake Coconut Shortbread Cookies are a buttery, melt-in-your-mouth treat with a sweet coconut twist. Perfect for cookie lovers, they are easy to make, and ideal for holiday gatherings or everyday indulgence. Try them today!

Ingredients

Ingredients:

1 cup butter, softened

¾ cup sugar

1 teaspoon vanilla extract

1-¾ cups all-purpose flour

1 cup sweetened shredded coconut

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Instructions

Instructions:

In a large bowl, cream butter and sugar until light and fluffy, about 5-7 minutes. Beat in vanilla extract.
Gradually add flour into the creamed mixture, mixing well. Stir in the shredded coconut until evenly combined.
On a sheet of waxed paper, shape the dough into a 12x3x1-inch rectangle. Wrap it in waxed paper and refrigerate for 3 hours or overnight.
Preheat the oven to 300°F (150°C). Unwrap the dough and slice it crosswise into ¼-inch thick slices. Place the slices 1 inch apart on an ungreased baking sheet.
Bake for 18-20 minutes, or until the edges of the cookies are light golden. Cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Variations: Add mini chocolate chips for a chocolate-coconut combo or lemon zest for a citrusy twist.
Storage: Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 20 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American