Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. &mdash;Roberta Otto, Duluth, Minnesota

Slice & Bake Coconut Shortbread Cookies

butter, softened

sugar

vanilla extract

all-purpose flour

coconut

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut.

Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight.

Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.

10 out 10 Recommend!!! Literally the best coconut cookies I've ever tasted. I did end up freezing them because I wasn't going to eat them right away. I baked at 325 for 18 minutes... omg so crispy on the outside with just a little bit of chewiness on the inside. Just perfect. I also whizzed up the coconut flakes in the food processor and added 1/4 tsp of coconut extract and 2 tsp of vanilla extract for extra flavor

Home run!  I made these today and they turned out perfect and they devoured them in no time.
My baking sheets are air bake and I use parchment paper.  I found I had to turn up the temperature to 350 to get them to brown.  When they cooled I dipped one end in chocolate.  Heaven!
Thanks for sharing this recipe.

How could this not be delicious.....excellent ingredient, excellent cookie.

I substituted Coconut extract for Vanilla. I used King Arthur Measure for Measure flour and my family and friends love them. Baked at 325 degrees F for 20 minutes.

Used gluten-free flour and erythritol. Not real crisp but maybe I should have cooked a few minutes longer. Good taste.

Thank you for this recipe. It is delicious! My family loves it and I love it only has five ingredients. 😊

King Arthur Gluten free flour. Delicious!

Crispy, chewy, buttery, coconutty! We love these cookies! I ended up baking these for 30 minutes in a 300 degree oven in order to get them golden along the edges. The second pan I baked at 350 for 20 minutes. The first pan is crisper baking that long (but my husband loves them), the second pan is crisp, but chewy. I added a little sprinkle of salt to offset the sweetness from the sugar and coconut. I also ran the coconut thru the food processor a few seconds to cut the long strands, making slicing these cookies easier.

The first time, I made the recipe exactly as printed and found the coconut flavor good, but the cookie a bit sweet for my taste, though others did not agree.  The first day, the texture was good, but quickly became much softer than a shortbread should be.  I next tried substituting an equal amount of unsweetened coconut, and the result was perfect.  Good flavor, good texture.  Thanks for sharing this easy recipe.

Heavenly! A light, chewy cookie packed with coconut flavor. The recipe is fantastic as is, but I've also tired it with toasted coconut. Also substitute 1/2 cup flour for rolled oats (not instant.)

these are great just as written!! easy to mix up, put in fridge, slice and bake in minutes for guests!! Love them!

Both husband and I like this cookie!!  I added some mini chocolate chips to the dough to please husband.  It was a great addition.  I did bake the cookie at 325, not 300.  Since we had just had a snow storm, I placed the dough outside in the snow---temperature was in low 20's.  Chilled the dough faster than refrig.

I love it. If you cut them thin the coconut caramelizes through out. They are tender. crisp ,and buttery with a bit of chew from the coconut. I love that I can cut what I want to cook and save the rest to cook fresh tomorrow. They cut well  and keep height after being chilled for 5 hours. They don't spread to much if you cook them cold. Cooling fast is another perk. I made 27 cookies some thick some thin,  and I still have a little less than  1/2 the log I started with. Nice recipe to have, thank you!

slice & bake coconut shortbread cookies

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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