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 can be plain, dipped in chocolate or laced with citrus zest and keep well to be made ahead and sent as a gift.
Buttery and easy
Sometimes, a few ingredients can turn a traditional recipe into a new favorite.
Shortbread is a wonder in itself. With just three ingredients—flour, sugar, and butter—it produces a crunchy cookie and makes, in my opinion, one of the best gifts ever.
This version has shredded coconut, which gets toasted as the shortbread bakes.
In addition to eating them plain, you can dip half of the cookies in chocolate for a stunning presentation or glaze them like lemon shortbread cookies.
Shortbread recipes (in general) can be made in advance, and they store and travel well, making them a great option for holiday or Christmas gifts. I have yet to meet someone who doesn't like them.
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.
Electric mixer: if you want to use it, do so at the lowest speed and don't overmix after adding the flour.
Coconut: choose unsweetened shredded coconut. Don't toast it beforehand.
Mixing the dough
I like to use a spatula because this is not a dough you need to beat. Integrating the dry ingredients should be no problem if the butter is at room temperature — you just need a little patience.
Cutting
The easiest way is to make dough logs or cylinders and then slice them, resulting in round shortbread cookies.
You can also make sticks like with the lemon shortbread or roll and cut like the olive shortbread, but it's more laborious.
Baking
They should dry in the oven to get that snappy bite. They will color slightly, toasting the coconut and making them more flavorful. When you remove them, they will be slightly soft and crisp as they cool.
Variations
Chocolate dipped
I dip half of the cookies but you can also drizzle them like the almond macaroons.
The easiest method is using candy chocolate or candy melts, but any good melting couverture chocolate or quality chocolate chips work. The result might not be as shiny.
Citrus glazed
I have made them this way for years, and it's a unique option. They're great for a dessert table or with a cup of coffee, but they don't travel well.
Some zest is added to the dough, and juice is added to the glaze. Orange and lemon pair wonderfully with coconut.
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 possible, 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 keeping track of how your oven works and what tiny details you might need to adjust.
- Refrigeration time: you must chill the dough in the fridge for 1 hour (at least) before slicing and baking. It will help the cookies keep their shape better and achieve that 'short' texture quality that will make them snap when you bite them.
- Large batch: You can easily double or triple this recipe. Divide it into two pieces (or three if making a lot of dough) to roll it one piece at a time and not worry about it losing its temperature.
- Freezing: It keeps well frozen for a month, maybe more. Always cover it well with plastic wrap. Check out our Freezer Baking guide for more tips.
- How do you keep these coconut cookies crisp? Cool completely on a wire rack, then keep them in a metal tin (my favorite) or glass jar with tight-fitting lids or in the refrigerator in an airtight container. Don't store them with other chewy cookies or in a plastic container at room temperature.
Related recipes you might like:
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Coconut Shortbread (with easy glaze)
Ingredients
For the shortbread:
- 1 ½ cups unsalted butter, at room temperature
- ½ cup powdered sugar
- ½ cup sugar
- 1 cup unsweetened shredded coconut
- ½ teaspoon orange zest
- ½ teaspoon lemon zest
- 1 teaspoon vanilla extract, or ¾ teaspoon vanilla paste
- 3 cups all-purpose flour
- pinch of salt
Instructions
- In a large bowl beat 1 ½ cups unsalted butter with ½ cup powdered sugar and ½ cup sugar until creamy.
- Add 1 cup unsweetened shredded coconut, ½ teaspoon orange zest, ½ teaspoon lemon zest and 1 teaspoon vanilla extract. Mix well.
- Add sifted 3 cups all-purpose flour and pinch of salt 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 (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.
- Keep the butter cookies in sealed tins, cookie jars or airtight plastic bags. Don't put them with other chewy cookies, or they might lose their crispness.
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!