Buttery Coconut Shortbread Cookies Recipe with Toasted Flakes

Turn seven simple ingredients into these rich, buttery, and crisp Coconut Shortbread Cookies. They’re quick to make and deliver a lovely coconut flavor with just the right amount of chew.

During a short stay in Oahu, I fell in love with the variety of shortbread cookies sold at the grocery store alongside the island’s famous poke. Since then, I’ve experimented with many shortbread flavors. These coconut shortbread cookies are one of my favorites. They bake up thick, buttery, and crispy on the edges while staying slightly tender inside thanks to the shredded coconut folded into the dough.

This recipe makes about two dozen cookies and requires no special techniques. Whether you’re new to baking or looking for a dependable cookie to make ahead for gatherings, these cookies are forgiving, reliable, and full of coconut aroma.

Helpful tools

A stand mixer with a paddle attachment makes the dough easy to mix and helps create a light, fluffy texture when creaming the butter and sugar. An electric hand mixer works well too. Beyond that, basic baking tools like a baking sheet, plastic wrap, and a sharp knife are all you need.

Ingredients and substitutions

The ingredient list below is simple and uses pantry basics. Quantities and a printable recipe card are included in the recipe section. Notes on substitutions follow the list.

1. Unsalted butter – Use unsalted so you can control the salt level. Room temperature butter creams more evenly.
2. Granulated sugar – Provides sweetness and helps the cookies crisp on the outside.
3. Pure vanilla extract – Enhances the overall flavor.
4. All-purpose flour – Works perfectly here. If you prefer a more tender crumb, you can use cake flour and omit the cornstarch.
5. Cornstarch – Adds a melt-in-the-mouth texture. Skip it only if you substitute cake flour.
6. Kosher salt – A small amount brightens the flavors. If using table salt, reduce the amount by about half.
7. Unsweetened shredded coconut – Gives coconut flavor and texture. If using sweetened flakes, chop them finely before adding, as they can be stringy.
8. Chocolate (optional) – If desired, dip cooled cookies halfway in melted chocolate and let set for a finishing touch.

How to make coconut shortbread cookies

Below are clear, step-by-step instructions with photos to guide you through the process. You can skip ahead to the recipe card for a compact version.

Cream softened butter with granulated sugar and vanilla in a mixer fitted with the paddle attachment until the mixture is light and airy.

Sift in the flour and cornstarch, then add the salt and the shredded coconut. Mix just until the dough comes together and begins to pull away from the bowl.

Turn the dough onto a lightly floured surface and bring it together quickly by hand. Divide into two equal pieces and shape each into a 6-inch log. Wrap in plastic and chill for 30 minutes to 1 hour.

Tip: If the dough seems sandy, the butter may still be too cold or not beaten long enough. Mix a bit longer or knead briefly with your hands—the warmth from your palms helps the dough come together.

Slice each chilled log into twelve 1/2-inch thick rounds. Place the slices on a lined baking sheet, sprinkle generously with granulated sugar, and bake until the edges are lightly golden.

Tip: To reduce spreading, re-wrap the sliced cookies and freeze them for 30–60 minutes before baking. You can bake directly from frozen.

Place frozen slices on a lined baking sheet about an inch apart, sprinkle with sugar, and bake at 350°F until lightly golden—about 20 minutes. Allow cookies to rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the unbaked slices after cutting: wrap them well, place in a freezer bag, and bake from frozen when you want fresh cookies.

More coconut recipes

If you enjoy coconut, you might also like these other recipes:

• Small-batch Hawaiian-style Coconut Mochi made with coconut milk and baked in mini tins.
• Easy 3-ingredient Coconut Truffles made from coconut milk and rolled in shredded coconut.
• Buttery Coconut Brioche filled with a sweet coconut filling for a richer bread.
• Coconut Chocolate Chip Cookies made with sweetened flakes for a chewier texture.
• Coconut Chia Pudding for a quick, make-ahead breakfast option.

Rating: 4.56 from 9 votes

7-Ingredient Coconut Shortbread Cookies

By Trang Doan

Transform seven simple ingredients into rich, buttery, and crispy Coconut Shortbread Cookies. They’re easy to make and perfect for serving fresh from the oven.

Servings:
24 cookies

Prep Time: 15 mins

Cook Time: 20 mins

Chilling Time: 1 hr

Total Time: 30 mins active (plus chilling)

Equipment

• Stand mixer (or electric hand mixer)

Ingredients

• 8 ounces 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

1. In a stand mixer bowl, add the softened butter, granulated sugar, and vanilla. Beat on medium-low until combined, then increase speed to medium and beat until creamy and fluffy.
2. Sift in the all-purpose flour and cornstarch. Sprinkle in the kosher salt and add the unsweetened shredded coconut. Mix gradually on medium until the dough starts to pull away from the sides of the bowl.
3. Turn the dough onto a lightly floured surface and knead briefly until cohesive. Divide into two equal portions and roll each into a 6-inch log. Wrap tightly in plastic and refrigerate for 30 minutes to 1 hour.
4. Remove the logs from the refrigerator and slice each into twelve 1/2-inch-thick rounds. For firmer cookies and less spreading, re-wrap and freeze the slices for 30–60 minutes before baking.
5. Preheat the oven to 350°F (175°C). Place frozen or chilled slices on a lined baking sheet about an inch apart. Sprinkle generously with granulated sugar.
6. Bake for about 20 minutes, or until the edges are lightly golden. Let the cookies rest on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.

Notes

• Use cake flour instead of all-purpose if you want a more delicate texture; omit the cornstarch if you do.
• Sweetened coconut flakes can be used in place of unsweetened, but trim them finely to avoid long strands in the dough.
• For a finishing touch, dip cooled cookies in melted chocolate and sprinkle additional shredded coconut on top.

Nutrition

Serving: 30 g, Calories: 150 kcal

Nutrition information is an approximation and should be used as a guideline only.

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