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
3/4 cup sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 cup sweetened shredded coconut
Instructions
Instructions:
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In a large bowl, cream butter and sugar until light and fluffy, about 5-7 minutes. Beat in vanilla extract.
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Gradually add flour into the creamed mixture, mixing well. Stir in the shredded coconut until evenly combined.
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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.
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Preheat the oven to 300°F (150°C). Unwrap the dough and slice it crosswise into 1/4-inch thick slices. Place the slices 1 inch apart on an ungreased baking sheet.
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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
