When it comes to cookie recipes, you can never go wrong with a shortbread. It’s a cookie that’s subtly sweet and buttery as can be– what’s not to like! I’ve made many variations over the years, but hadn’t ever tried incorporating coconut until now. Let me tell you, I’ve been missing out! The rich and nutty coconut flavor pairs beautifully with this classic cookie. Let’s get into how they’re made.
Table of Contents
hide
Ingredients
- 1 cup butter (2 sticks), room temperature
- ¾ cup granulated sugar
- 1 ½ teaspoons vanilla
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 ¼ cup sweetened shredded coconut
Preparation
- In a large bowl, beat butter until smooth, then mix in sugar and continue beating until light and airy.
- Add vanilla and salt and mix until smooth.
- Mix in flour until just combined and then add coconut. Do not overmix.
- Divide dough in two portions and form into logs, these could have rounded or square edges.
- Cover logs tightly with plastic wrap and chill for at least 4 hours.
- When ready to bake: Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
- Cut dough logs into cookies about ½-inch thick and place on baking sheet with a 2-inch space between cookies.
- Bake for 18-20 minutes or until edges are just starting to show golden color.