Toasted Coconut Shortbread Cookies

Toasted Coconut Shortbread Cookies offer a buttery, melt-in-your-mouth texture with the nutty, caramelized flavor of toasted coconut. These cookies are perfect for coconut lovers and make a delightful treat alongside coffee or tea. Their crisp edges and rich flavor make them a standout in any cookie tray.

ingredients

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

all-purpose floursalted butterpowdered sugartoasted shredded coconutvanilla extractcornstarch

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Toast the shredded coconut in a dry skillet over medium heat, stirring constantly, until golden brown. Set aside to cool.

In a large bowl, cream the butter and powdered sugar until smooth and fluffy.

Add the vanilla extract and mix well.

In a separate bowl, whisk together the flour and cornstarch.

Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.

Fold in the toasted coconut until evenly distributed.

Shape the dough into a log, wrap in plastic wrap, and chill for at least 30 minutes.

Slice the chilled dough into rounds and place them on the prepared baking sheet.

Bake for 12-15 minutes, or until the edges are lightly golden.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Chill time: 30 minutes
Baking time: 12-15 minutes
Total time: 1 hour

Variations

Add a pinch of sea salt on top before baking for a sweet-salty flavor.
Dip half of each cookie in melted chocolate for an elegant touch.
Add chopped macadamia nuts for extra texture and flavor.
Use coconut extract for a more intense coconut taste.

storage/reheating

Store in an airtight container at room temperature for up to 1 week.
For longer storage, refrigerate for up to 2 weeks or freeze for up to 2 months.
No reheating necessary, but they can be briefly warmed in the microwave for a soft texture.

FAQs

Can I use sweetened coconut?

Yes, but reduce the sugar slightly if desired, and watch closely when toasting to avoid burning.

Do I have to toast the coconut?

Toasting brings out the flavor, but you can skip it if preferred.

Can I make the dough ahead?

Yes, the dough can be chilled for up to 2 days or frozen for up to 2 months.

Can I shape the cookies differently?

Yes, use cookie cutters or roll into balls and flatten slightly before baking.

Why use cornstarch?

Cornstarch gives the cookies a softer, more tender crumb.

Is unsalted butter okay?

Yes, but add a pinch of salt to the dough if using unsalted butter.

Are these cookies very sweet?

They have a moderate sweetness, balanced by the nutty coconut.

Can I add other spices?

Cinnamon or nutmeg pair well with coconut and can be added to taste.

Can I double the recipe?

Yes, this recipe scales well for larger batches.

Are these cookies good for gifting?

Absolutely, they hold up well and look lovely in treat boxes.

Conclusion

Toasted Coconut Shortbread Cookies combine rich, buttery flavor with the tropical crunch of toasted coconut for a treat that’s both elegant and comforting. Whether for a holiday tray or an everyday indulgence, these cookies are sure to please with

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