These Toasted Coconut Shortbread Cookies are a delicious nod to tradition with a tropical upgrade. Think buttery, melt-in-your-mouth shortbread with the golden, toasty crunch of coconut in every bite. They’re easy to make, elegant to serve, and perfect for any occasion—from tea time to holiday trays.
Why You’ll Love These Toasted Coconut Shortbread Cookies
- 🌴 Toasted Coconut = Flavor Explosion
Toasting coconut in butter takes its natural sweetness and turns it nutty, rich, and irresistible. - 🍪 Delicate Shortbread Texture
Cornstarch gives these cookies their signature melt-in-your-mouth tenderness. - 🎁 Gift-Worthy Elegance
These cookies look impressive and store well—perfect for cookie swaps and edible gifts. - 🧈 Simple Pantry Staples
Just a few everyday ingredients and no fancy equipment required.
Ingredients You’ll Need
Here’s what makes these shortbread cookies stand out:
For the Shortbread Base:
- 2 cups all-purpose flour – for structure
- 1 cup unsalted butter (softened) – for that buttery richness
- ½ cup powdered sugar – for a smooth, delicate crumb
- ½ cup cornstarch – creates that sandy, tender texture
- ¼ tsp salt – balances all the sweetness
- 1 tsp vanilla extract – adds aromatic depth
For the Toasted Coconut:
- 1 cup unsweetened shredded coconut – more texture and authentic coconut flavor
- 1 tbsp unsalted butter – enhances toasting
- 1 tsp vanilla extract – stirred in after toasting to boost aroma
How to Make Toasted Coconut Shortbread Cookies
1. Toast the Coconut
In a frying pan over medium heat, melt 1 tbsp of butter. Add shredded coconut and stir constantly for 5–7 minutes until golden brown and fragrant. Remove from heat and stir in 1 tsp vanilla extract. Set aside to cool completely.
🔥 Watch carefully—coconut can burn quickly once it starts to brown.
2. Prepare the Dough
In a large mixing bowl, beat softened butter and powdered sugar for 2–3 minutes until light and fluffy. Add vanilla extract and salt, then mix in cornstarch and flour just until a soft dough forms.
Fold in the cooled toasted coconut gently until evenly distributed.
3. Chill and Roll
Form dough into a disc and wrap in plastic. Refrigerate for 30 minutes to firm up.
Preheat your oven to 350°F (175°C). Roll the dough out to ¼-inch thickness on a lightly floured surface. Cut into desired shapes using cookie cutters.
Place cookies on a parchment-lined baking sheet.
4. Bake to Perfection
Bake cookies for 10–12 minutes, or until the edges are just turning golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Cookie-Making Tips You Must Know
- Don’t skip chilling – Cold dough prevents cookies from spreading.
- Use a light touch – Overmixing leads to tough cookies.
- Coconut watch – Burnt coconut will make your cookies bitter.
- Flavor develops – Cookies taste even better the next day as the coconut infuses the dough.
Flavor Variations to Try
- 🍫 Chocolate-Dipped: Dip cooled cookies in dark chocolate and sprinkle with sea salt.
- 🍋 Lime Glazed: Add 1 tsp lime zest to the dough and finish with a lime powdered sugar glaze.
- 🌰 Nutty Holiday Twist: Add almond extract and press a whole almond into each cookie.
How to Store & Make Ahead
- Room Temperature: Store in an airtight container for up to 2 weeks.
- Freezer Friendly: Freeze baked cookies or unbaked dough for up to 3 months.
- Make Ahead: Toast the coconut and mix the dough the night before—just roll and bake the next day!
Perfect Pairings
- 🍵 Serve with Earl Grey, chamomile, or jasmine tea.
- 🍨 Crumble over vanilla ice cream with a drizzle of caramel for an easy dessert.
- 🎁 Stack in cellophane bags with a ribbon for an impressive homemade gift.
FAQs About Toasted Coconut Shortbread Cookies
→ How do I know when my coconut is perfectly toasted?
When it’s golden brown and smells nutty—usually in 5–7 minutes over medium heat. Stir constantly and remove from heat as soon as it browns.
→ Can I use sweetened coconut?
Yes, but your cookies will be sweeter. You can reduce the powdered sugar slightly to balance it out.
→ Do I need to chill the dough?
Absolutely. Chilling firms up the butter and helps the cookies retain their shape and texture.
→ Can I freeze these cookies?
Yes! Freeze baked cookies or shaped raw dough for up to 3 months. Bake directly from frozen, adding 1–2 minutes.
→ Why is there cornstarch in the recipe?
Cornstarch reduces gluten formation and gives the cookies a tender, sandy texture that defines shortbread.
Conclusion
With their buttery base, nutty toasted coconut, and delicate crumb, these Toasted Coconut Shortbread Cookies are a simple luxury you’ll find yourself making again and again. They’re the perfect way to elevate your cookie game without fuss—and they store beautifully for gifting, parties, or personal indulgence.