Tender, buttery shortbread is loaded with toasted coconut in these delicious, addictive, easy-to-make Coconut Shortbread Cookies!
Sometimes the simplest recipes are the tastiest, and that’s certainly the case with shortbread, where just a handful of basic ingredients magically transform into a melt-in-your-mouth treat. I’ve already got recipes on the blog for basic Scottish Shortbread and jazzed-up Pistachio Shortbread Cookies, so today I’m adding Coconut Shortbread Cookies to the line-up!
It’s hard to pick a favorite when it comes to shortbread, but these beauties are certainly contenders. After all, they’re downright delectable, with a crisp-tender, buttery texture and a toasty coconut undertone.
I actually ended up tweaking and re-making this recipe four times to get them just right…which can either be classified as ultimate food blogger dedication or shame-worthy shortbread addiction.
But as for the results of all those trials? I ultimately settled on powdered sugar over granulated sugar for a smoother texture, and I determined that baking the cookies until they turned light golden brown around the edges was key. They just weren’t quite as good when slightly underbaked.
I typically buy a brand of organic flaked coconut from my grocery store that happens to be unsweetened, so the amount of sugar in this recipe takes that into account. If you can only find sweetened flaked coconut, though, that’s okay…just know that your cookies will turn out slightly sweeter, which is not a huge deal since these Coconut Shortbread Cookies aren’t overly sweet to begin with. Or you can always reduce the sugar a tad to compensate.
I tried making this recipe in the food processor (similar to my other shortbread recipes), but it was a bit tricky pulsing in all of the toasted coconut at the end. So I actually found that whipping up this dough in a stand mixer was the easiest method. You could also totally make these cookies using a hand mixer, or just stir together the dough with a spoon instead. The beauty of this recipe is that it’s zippity-quick regardless!
Finally, since chocolate and
peanut butter red wine coconut were made for one another, I experimented with drizzling some of my (dozens and dozens of) Coconut Shortbread Cookies with melted chocolate. YUM.
Others I dipped. DOUBLE YUM.
You could even sandwich some Nutella between two cookies (similar to those aforementioned pistachio cookies with lemon curd) for coconut shortbread sandwiches! Raspberry jam would also be lovely. Or perhaps even lime curd, for a little lime in da coconut action?
Whether fancied up or perfectly plain, these Coconut Shortbread Cookies are quick to make and scrumptious in their simplicity. They’d be a sweet treat this Easter…and I’ll likely still have some left by then. 😉 But actually, they’d be perfect any time of year! I hope y’all have a chance to try them soon.
Adapted from Pistachio Shortbread Cookies
More coconut treats…