Buttery shortbread cookies with a delightful crunch and nutty flavor from toasted coconut, perfect for tea time or dessert.

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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and powdered sugar until light and fluffy.
Add the vanilla extract and mix to combine.
In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture, mixing until just combined.
Fold in the toasted coconut until evenly distributed.
Form the dough into a log, wrap in plastic wrap, and chill for at least 30 minutes.
Slice the dough into 1/4-inch rounds and place on the prepared baking sheet.
Bake for 12-15 minutes or until edges are lightly golden.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.