These Toasted Coconut Shortbread Cookies are rich and buttery with a crunch and lightness that will keep you coming back for more. Sorry. Not Sorry!
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If you love a simple cookie that’s all about flavor and not about fuss, then today’s’ recipe for toasted coconut shortbread has your name written all over it!!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this delicious shortbread recipe is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- all-purpose flour
- unsweetened coconut
- butter, (I used salted)
- granulated sugar
- coarse salt
- coconut extract
Kitchen tools and equipment needed:
- stand mixer or hand mixer and a large bowl
- spatula
- measuring cups and spoons
- large skillet (for toasting the coconut)
- food processor (for finely chopping the coconut)
- plastic wrap
- rolling pin
- cookie cutter (2½” round shown)
- baking sheets
- parchment paper
- cooling rack
- sieve or confectioners sugar shaker
- cookie bags for gifting (optional)
- kitchen timer or Echo Dot (see below)
I use my Echo Dot ALL THE TIME when things are in the oven and I need a reminder. Or for adding to my grocery list when I’m not near paper and pen. I’m an old school gal, except when it comes to my Echo Dot.
Beautiful baked goods start with beautiful bakeware!
Wilton Navy and Gold Kitchen Collection
How this shortbread cookie came recipe came to be:
These yummy shortbread cookies we inspired by a cookie I’d recently purchased at Aldi when I was there for their Oktoberfest food celebration.
The cookies these were inspired by also had a light chocolate drizzle, which I debated about adding to this recipe.
However, I decided to go with a plain confectioners sugar dusting so the chocolate wouldn’t overpower the shortbread’s lovely buttery flavor.
Can sweetened coconut be used in place of unsweetened coconut?
Yes.
But, if you decide to use sweetened coconut, you’ll need to watch it more closely on the stovetop while toasting, as it will tend to burn quicker than the unsweetened coconut.
Also, if you choose to use sweetened coconut in place of the unsweetened coconut, I recommended cutting back on the granulated sugar called for in the recipe from 1 cup to 3/4 cup, so the shortbread isn’t overly sweet.
How to toast coconut?
I find the easiest way to toast coconut is in a dry skillet on the stovetop. You can also toast it in an oven, but out of sight is out of mind, and coconut burns quickly.
To toast coconut on the stovetop, add the coconut to a dry skillet over medium heat. Watch the coconut closely and stir it frequently until the coconut turns a golden brown, and you can start to smell its aroma.
Take the toasted coconut off the stovetop and allow cool.
Is using a food processor the only way to chop toasted coconut?
Nope. There are other ways…
If you’re really ambitious, feel free to chop the toasted coconut using a chef’s knife and a cutting board.
You’ll be looking for a finely chopped consistency, so chopping by hand will take some time.
You can also put the toasted coconut in a perfectly clean spice grinder (so your coconut won’t taste like black pepper or coffee) or finely chop it in a high-speed blender, watching the consistency, so it doesn’t turn to powder.
Can these coconut shortbread cookies be frozen?
Yep.
You can store them in an airtight freezer container for up to 6 months.
When you’re ready to serve them again, you may want to hit them up with an additional sprinkling of confectioners sugar to spruce them up a bit.
How to store coconut shortbread cookies:
You can store them in an airtight container for up to 3 weeks at room temperature.
Additional cookie recipes you’ll love:
*Irish Cream Butter Cookies (shown below)
These deliciously flavored Irish cream butter cookies taste a lot like shortbread cookies, but with an unexpected twist. They’re ever so slightly crunchy on the outside, soft on the inside, and then topped with a chocolate-covered espresso bean. What could be better?!!
*Christmas Cookies Recipe Roundup (not shown)
What would Christmas be without the smell of homemade cookies baking in the oven? I, personally, don’t want to find out! This colossal Christmas cookies recipe roundup will keep your house smelling delicious every day of the month… and then some!!
*Take 5 Cookies (shown below)
Inspired by one of my favorite bars, these Take 5 Cookies are packed full of chocolate, caramel, peanut butter, and pretzels. They’re crispy on the outside and slightly chewy in the center. YUM!!
*Vintage Rocks Cookies (shown below)
This vintage cookie recipe dates back to the 1930s. Vintage Rocks Cookies are fast and easy to make and don’t require any special equipment. A large bowl and a spoon will work wonderfully well. After all, if it was good enough for grandma…
*Cream Cheese Cookies with Cheesecake Topping (not shown)
What makes these cream cheese cookies doubly delicious is the creamy cheesecake dollop on top! When you can’t decide between cookies or cheesecake, this is the treat for you!
*Toasted Coconut Shortbread Cookies (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy dessert recipe for Toasted Coconut Shortbread Cookies.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Toasted Coconut Shortbread Cookies
Ingredients
- 1½ cups unsweetened coconut
- 1 cup butter I used salted
- 1 cup granulated sugar
- 1 teaspoon coconut extract
- 3/4 teaspoon coarse salt
- 2 cups all-purpose flour
Instructions
- Place the coconut into a dry skillet and toast it over medium heat, stirring frequently until it’s lightly golden in color. Cool.
- Once cool, place the coconut into a food processor and pulse for a few seconds until the coconut is finely chopped. (see alternative methods for chopping with the post at https://kudoskitchenbyrenee.com/toasted-coconut-shortbread/ ) Set aside.
- In a mixing bowl, beat together the softened butter and the granulated sugar until light and fluffy (about 4 minutes on high), scraping down the sides of the bowl as needed.
- Blend in the salt, and coconut extract to combine.
- Add the flour on low speed, and the toasted coconut.
- Blend until just combined but do not overbeat. *Note – the mixture bill be slightly crumbly.
- Place the cookie batter onto plastic wrap and form the dough into a rectangle.
- Chill the dough for at least 30 minutes.
- Preheat the oven to 350-degrees.
- Divide the chilled dough in half and roll each half to ¼" thickness on a lightly floured surface.
- Cut cookies from the rolled dough and place onto parchment-lined baking sheets, re-rolling and cutting the scraps as needed. (shown 2" round cookie cutters)
- Bake in a preheated oven for 18-20 minutes, rotating the baking sheets halfway through the baking process. The cookies should be a very light golden brown.
- Remove the cookies to a cooling rack to cool completely.
- Continue the same process with the second piece of dough.
- Once fully cooled, sprinkle the toasted coconut shortbread cookies with a liberal dusting of confectioners sugar, and serve.
Video
Nutrition
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