Turn seven simple ingredients into these rich, buttery, and crisp Coconut Shortbread Cookies. They’re quick and easy to make, and once you try them you’ll wonder why you didn’t bake them sooner.
During a short stay in Oahu I fell for the island’s variety of shortbread cookies. Since then I’ve experimented with many flavors. Alongside these coconut shortbread cookies, I often make chocolate macadamia, strawberry shortbread, and macadamia chocolate chip shortbread cookies.
This coconut shortbread yields about two dozen thick, buttery cookies that are crisp at the edges and slightly chewy inside. Shredded coconut folded into the dough delivers a bright coconut flavor in every bite. They’re simple to prepare and perfect for sharing.
Table of Contents
- Helpful tools
- Ingredients and substitutions
- How to make coconut shortbread cookies
- Storage
- More coconut recipes
- 7-Ingredient Coconut Shortbread Cookies Recipe
Helpful tools
A stand mixer with the paddle attachment makes mixing the dough effortless, though a hand mixer works well too. No specialty equipment is required beyond that.
Ingredients and substitutions
The full ingredient list and measurements appear in the recipe card below. Here are a few notes and substitution tips:
- Unsalted butter – Use unsalted butter to control the salt level. Salted butter can make the cookies too salty.
- Granulated sugar – Provides sweetness and a light crunch when sprinkled on top.
- Pure vanilla extract – Enhances the overall flavor.
- Flour – All-purpose flour works well; you can use cake flour instead and omit the cornstarch for a more tender crumb.
- Cornstarch – Adds a melt-in-your-mouth texture; skip it only if using cake flour.
- Kosher salt – A small amount brings out the flavors. If substituting table salt, use about half the amount.
- Unsweetened shredded coconut – Adds texture and coconut flavor. If using sweetened flakes, chop them finely first, as they tend to be stringier.
- Chocolate (optional) – For a finishing touch, dip cookies halfway in melted chocolate and let set.
How to make coconut shortbread cookies
Below are concise step-by-step instructions with photos to guide you through making the dough, shaping, chilling, and baking. You can skip to the recipe card for the printable version.
Cream the softened butter with granulated sugar and vanilla in a stand mixer fitted with the paddle attachment until light and fluffy.
Sift in the flour and cornstarch, then add the salt and shredded coconut. Mix on low, gradually increasing to medium, until the dough starts to come together and pulls away from the bowl sides.
Turn the dough out onto a lightly floured surface and knead briefly if needed. Divide into two equal portions and shape each into a 6″ log. Wrap in plastic and chill for 30 minutes to 1 hour.
Tip: If the dough seems sandy, the butter may have been too cold or underbeaten. Continue mixing until it smooths or use your hands; the warmth will help the dough come together.
When chilled, slice each log into twelve ½” thick rounds. Place slices on a lined baking sheet, sprinkle generously with granulated sugar, and bake until the edges are lightly golden.
Tip: After slicing, you can rewrap the cookies and freeze them for 30–60 minutes before baking to reduce spreading and preserve shape.
Storage
Store cooled cookies in an airtight container at room temperature for up to five days.
If you like to prep ahead, freeze the dough logs after the initial chill. When ready to bake, slice from frozen and bake directly—this yields freshly baked cookies with minimal effort.
More coconut recipes
If you love coconut, try other coconut-forward recipes for variety and inspiration.
- Small-batch Hawaiian-style Coconut Mochi baked in mini muffin tins.
- Easy 3-ingredient Coconut Truffles made with coconut milk and rolled in shredded coconut.
- Buttery Coconut Brioche filled with a sweet coconut filling.
- Chewy Coconut Chocolate Chip Cookies made with sweetened coconut flakes for a different texture.
- Coconut Chia Pudding for a simple make-ahead breakfast.
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7-Ingredient Coconut Shortbread Cookies
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Equipment
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Stand Mixer
Ingredients
- 8 ounce unsalted butter, room temperature (227 g)
- 2/3 cup granulated sugar (135 g)
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour (300 g)
- 2 tablespoons cornstarch (17 g)
- 1/4 teaspoon kosher salt
- 1 cup unsweetened shredded coconut (60 g)
- Extra granulated sugar for sprinkling
Instructions
- In the stand mixer bowl, beat 8 ounces softened butter, 2/3 cup granulated sugar, and 1 teaspoon vanilla on medium-low until combined. Increase speed to medium and beat until creamy and fluffy.
- Sift in 2 1/4 cups all-purpose flour and 2 tablespoons cornstarch. Add 1/4 teaspoon kosher salt and 1 cup unsweetened shredded coconut. Mix on low, then raise to medium, until the dough comes together and starts to pull away from the bowl.
- Turn the dough onto a lightly floured surface and knead briefly if necessary. Divide into two equal portions and roll each into a 6″ log. Wrap tightly in plastic and refrigerate 30 minutes to 1 hour.
- Remove logs from the fridge and slice each into twelve 1/2″ thick rounds. For best shape, rewrap and freeze the sliced cookies for 30–60 minutes before baking.
- Preheat oven to 350°F (175°C) while cookies chill.
- Place frozen cookies on a lined baking sheet about 1–2 inches apart. Sprinkle with granulated sugar and bake 20 minutes or until edges are lightly golden.
- Let cookies rest on the baking sheet 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use cake flour instead of all-purpose flour for a more tender cookie; if you do, omit the cornstarch.
- Sweetened coconut can be used, but chop it finely before mixing so the strands don’t change the texture.
- For a finishing touch, dip cookies in melted chocolate and sprinkle with extra shredded coconut.
Nutrition
Nutrition information is an estimate and should be used as a guide.
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