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Slice & Bake Coconut Shortbread Cookies

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Total Time
Prep: 15 min. + chilling Bake: 20 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Roberta Otto, Duluth, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 22, 2024

Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. —Roberta Otto, Duluth, Minnesota

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Test Kitchen Approved

Slice & Bake Coconut Shortbread Cookies

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Prep Time 15 min
Cook Time 20 min
Yield about 4 dozen

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 cup sweetened shredded coconut
Text Ingredients

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut.
  2. Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight.
  3. Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 73 calories, 5g fat (3g saturated fat), 10mg cholesterol, 36mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.

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