Description

These toasted coconut shortbread cookies are buttery, crisp, and packed with rich coconut flavor. Perfect with tea or coffee, they’re easy to make and absolutely delicious.

Ingredients

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sweetened shredded coconut, toasted

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the vanilla extract.
Gradually add the flour and salt, mixing just until combined.
Fold in the toasted shredded coconut.
Roll dough into 1-inch balls or shape into logs and slice into rounds.
Place on the prepared baking sheet, spacing about 2 inches apart.
Bake for 12–15 minutes, or until the edges are golden brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Toast the coconut in a dry skillet over medium heat, stirring frequently until golden.
Dough can be chilled for 30 minutes to prevent spreading.
Cookies can be stored in an airtight container for up to 1 week.