If you're looking for a different type of shortbread to add to your holiday cookie collection, look no further than this buttery coconut shortbread. They're laced with lemon and orange and keep well to be made ahead and sent as a gift.
Sometimes, a few ingredients can turn a traditional recipe into a new favorite.
In itself, shortbread is a wonder with just three ingredients - flour, sugar, and butter - that produce a crunchy cookie and makes, in my opinion, one of the best gifts ever.
This version is flavored with citrus and has coconut that gets toasted as the shortbread bakes. The sweet icing on top makes it even better. Similar to what happens with the lemon shortbread cookies.
It can be made in advance, keeps well, travels well, and I yet have to meet someone who doesn't like it.
How to make coconut shortbread
One bowl, no fancy equipment needed: make sure the ingredients are integrated but don't overmix or beat. The magic of shortbread is in the light touch of the dough and the ratio of ingredients.
Coconut: choose unsweetened shredded coconut. Don't toast it beforehand.
Cookies: for this recipe, we make cylinders and then slice them. So you get round shortbread cookies. You can also make sticks like with the lemon shortbread. They are more classic but not as easy to glaze.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Refrigeration time: it's essential that you refrigerate the dough for 1 hour (at least) before slicing and baking. It will help the cookies keep their shape better and achieve that 'short' quality that will make them snap when you bite them.
- Large batch: you can easily double or triple this recipe. Divide in two pieces (or three if making a lot of cookie dough) so you roll it a piece at a time and don't worry about it loosing temperature.
- Freezing: it keeps well frozen for a month. Maybe more. Always well wrapped. Check out our Freezer Baking guide for more tips.
- Flavorings: you can take this basic shortbread cookie recipe and flavor it with another citrus like orange or lime, add some spices (ground cinnamon or cardamom), or a tablespoon of your favorite liqueur.
How do you keep shortbread crisp?
Let baked shortbread cool completely on a wire rack, and keep in a metal tin (first choice) or glass jar with tight-fitting lids, or in the refrigerator in an airtight container. Also, don't store them together with other chewy cookies or in a plastic container at room temperature.
The main difference is in the amount of each ingredient. Shortbread tends to have less sugar in relation to butter, while sugar cookies tend to have more sugar and most times include an egg. Also, while shortbread uses granulated sugar (as do sugar cookies), shortbread cookies are usually made with powdered sugar.
Related recipes you might like:
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Print
Coconut Shortbread (with easy glaze)
- Total Time: 1 hour 35 minutes
- Yield: 40 medium rounds
Ingredients
For the shortbread:
- 1 ½ cups unsalted butter, at room temperature
- ½ cup powdered sugar
- ½ cup white sugar
- 1 cup unsweetened shredded coconut
- Zest of 1 orange
- Zest of 1 lemon
- 1 teaspoon vanilla extract or paste
- 3 cups all-purpose flour
For the glaze:
- 1 cup powdered sugar
- 2-3 Tbs lemon or orange juice (or both)
- Orange and lemon zest to finish
Instructions
- In a large bowl beat butter with both sugars until creamy.
- Add coconut, both zests, and vanilla. Mix well.
- Add sifted flour in 2 or 3 parts, mixing until no dry spots remain.
- On a piece of parchment or film paper put half the dough making a rough cylinder. With the aid of the paper, wrap it, smoothing the log. It doesn’t need to be perfect.
- Close the ends and refrigerate until firm, 1 hour or up to 2 days.
- Preheat oven to 325ºF 7 165ºC.
- Line baking cookie sheets with parchment paper.
- Cut logs into ¼ inch rounds and place on the prepared sheets.
- Bake for about 15 minutes, until they start to dry and turn golden.
- Let cool on wire racks.
For the glaze:
- Mix sugar and juice until smooth and creamy.
- Glaze the top of the cooled shortbread cookies and finish with some zest before the glaze sets.
- They keep for a few days or a week in sealed tins.
Notes
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Refrigeration time: it's essential that you refrigerate the dough for 1 hour (at least) before slicing and baking. It will help the cookies keep their shape better and achieve that 'short' quality that will make them snap when you bite them.
- Large batch: you can easily double or triple this recipe. Divide in two pieces (or three if making a lot of cookie dough) so you roll it a piece at a time and don't worry about it loosing temperature.
- Freezing: it keeps well frozen for a month. Maybe more. Always well wrapped. Check out our Freezer Baking guide for more tips.
- Prep Time: 20 minutes
- Refrigeration time: 1 hour
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: International
Keywords: coconut shortbread
Adapted from an old Bon Appetit magazine
dakota fan says
wonderful cookies! Great texture and I loved the blend of citrus flavors, but I have one problem. I'm supposed to avoid eating coconut. Would the cookie have the same lovely texture if I omit the unsweetened coconut?? Keeping my fingers crossed.
★★★★★
Paula Montenegro says
Hi! As a rule, when you change ingredients in a recipe the texture changes in some aspect. This recipe is a basic shortbread with added coconut, so it'll still be very good. It might need a little more flour as the coconut can act as a dry ingredient. You should have a dough that is soft and not very sticky and should be able to wrap it into a log as the recipe states.
I would make a test with maybe 1/4 of the recipe and see how it goes so you don't waste a lot of ingredients if it's not what you're looking for. Hope this helps. Happy baking!
dakota fan says
thank you, Paula. I'll give it a try. In the meantime, hub has no problem with coconut and is enjoying the cookies I made the other day. Great recipe!
★★★★★
David says
I love that you use both orange and lemon. They sounds wonderful, Paula!
Paula Montenegro says
Thanks David!
Angie@Angie's Recipes says
Shortbread cookies are top favourite and paired with coconut and orange makes them even more tempting!
Paula Montenegro says
Agree Angie!