Coconut Shortbread (with easy glaze)
This buttery coconut shortbread is quite simple to make and the result is wonderful. A different type of shortbread to add to your holiday cookie collection.
Servings 30 cookies
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.
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 possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
Large batch: You can easily double or triple this recipe. Divide it into two pieces (or three if making a lot of cookie dough) so you can roll it a piece at a time and not worry about it losing its temperature.
Freezing: It keeps well frozen for a month, maybe more. Check out our Freezer Baking guide for more tips.
Chocolate-dipped cookies: melt candy or melting chocolate and dip half of the fully cooled rounds. Place on parchment paper on a wire rack and sprinkle with additional shredded coconut.
Glazed citrus coconut shortbread: add ½ teaspoon lemon zest and ½ teaspoon orange zest to the coconut dough. Prepare a glaze with ½ cup powdered sugar and 1 tablespoon citrus juice (lemon, orange or a mix). Add a teaspoon to each cooled shortbread round and sprinkle with additional citrus zest if you want to.
