Toasted Coconut Shortbread Cookie

Wendy Rusch


First cookie to disappear from your cookie tray! :o)

pinch tips: Parchment Paper Vs Wax Paper



1 Hr 30 Min


15 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
I love shortbread cookies and adding coconut takes them over the top. This cookie is not overly sweet. Dipping them in chocolate makes 'em extra yummy.


1 1/2 c
1 1/2 c
butter, soft
1 c
1 1/2 tsp
sea salt
1 Tbsp
3 c
all purpose flour

Directions Step-By-Step

In a skillet, add coconut and cook over medium heat. Tossing or stirring often until coconut is lightly browned. (It will burn fast so be careful) Set aside to cool.
In a mixing bowl cream together butter and sugar until smooth and almost fluffy, 1 minute. Blend in salt and vanilla. Slowly add flour on low speed, until just incorporated and dough begins to form. Add coconut. Form dough into 2 logs. Wrap in plastic wrap and refrigerate for at least 1 hr.
Preheat oven to 350. Line cookie sheets with parchment. Slice log into ¼” thick cookies. Place cookies on pans at least 1" apart and bake until golden and starting to crisp, 13-15 minutes. Allow to cool on cookie sheet 5 minutes then remove to racks to cool completely. Will crisp more as they cool.
If desired, cookies may be dipped or drizzled with chocolate or white chocolate and sprinkled with toasted coconut , chopped nuts or a desired sprinkle.

This cookie can be rolled out and cut into shapes as well. Just make 2 disks instead of logs before refrigerating.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American