Name: Toasted Coconut Shortbread Cookies for Sweet Moments
Prep time: 15 min
Cook time: 12 min
Total time: 117 min
Ingredients: 1 cup Cold Salted Butter (255g); ½ cup Granulated Sugar (100g); ¼ cup Light Brown Sugar (55g); 1 tsp Vanilla Extract; 1¾ cups All-Purpose Flour (255g); ½ cup Unsweetened Shredded Coconut (plus more for rolling, 45g); ¾ tsp Cinnamon; 1 Large Egg (well beaten for egg wash); Sanding Sugar (for rolling)

The sweet aroma of cinnamon and toasted coconut dancing through my kitchen instantly brings back memories of holiday gatherings. These Cinnamon Coconut Shortbread Cookies are a delightful nod to those cherished moments, featuring a buttery richness that melts in your mouth. Not only are these festive cookies a quick and easy treat to whip up, but they also freeze beautifully, allowing you to enjoy a taste of joy anytime you crave a homemade dessert. Whether you’re sharing them at a gathering or indulging on a cozy afternoon, their crispy edges and tender centers are sure to please. Curious about how to bring this delightful experience to your own kitchen? Let’s dive into the recipe!

Why Toasted Coconut Shortbread Cookies?

Elevated flavor: The combination of toasted coconut and cinnamon enhances the classic shortbread, turning each bite into a nostalgic experience.

Quick and Easy: With simple ingredients and straightforward steps, these cookies can be whipped up in no time, making them perfect for both beginner and seasoned bakers.

Versatile Treat: They shine at festive gatherings, but are also ideal for cozy afternoons with coffee or tea.

Freezer-Friendly: You can slice and freeze the dough, allowing you to bake fresh cookies whenever the mood strikes!

Crowd-Pleaser: With their irresistible buttery richness and delightful texture, they’re sure to win over guests. For a special pairing, serve them alongside a delightful batch of Blackberry Pineapple Coconut ice pops to enhance your dessert spread!

Toasted Coconut Shortbread Ingredients

• Discover the magic behind toasted coconut shortbread with these simple yet essential ingredients!

For the Dough

Cold Salted Butter (1 cup + 2 tbsp/255g) – Ensures a rich, buttery flavor and soft texture.
Granulated Sugar (½ cup/100g) – Sweetens the dough, balancing out the richness of the butter.
Light Brown Sugar (¼ cup/55g) – Adds moisture and a subtle caramel note to the cookies.
Vanilla Extract (1 tsp) – Enhances the overall flavor profile beautifully.
All-Purpose Flour (1¾ cups/255g) – Provides structure and stability for the cookies.
Unsweetened Shredded Coconut (½ cup/45g + more for rolling) – Offers nuttiness and fat; can be adjusted based on taste preferences.
Cinnamon (¾ tsp) – Infuses warm, comforting spice; modify to suit your palate.
Large Egg (1, well beaten) – Used for an egg wash to help sugar adhere and create a lovely finish.

For the Finishing Touch

Sanding Sugar – Adds a delightful crunch and extra sweetness on the outside; feel free to use alternative sugars if desired.

With these ingredients, you’ll create toasted coconut shortbread cookies that are not just a treat for the taste buds, but a warm embrace of nostalgia and joy!

Step‑by‑Step Instructions for Toasted Coconut Shortbread

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While it warms up, prepare two baking sheets by lining them with parchment paper, ensuring an easy release of the toasted coconut shortbread cookies once baked. This initial step is crucial for achieving perfectly baked cookies that have crisp edges and tender centers.

Step 2: Cream the Butters and Sugars
In a medium mixing bowl, combine the cold salted butter, granulated sugar, light brown sugar, and vanilla extract. Using an electric mixer on medium speed, beat the mixture for about 3-5 minutes until it becomes light and fluffy. You’ll know it’s ready when it has a smooth texture and pale color, which ensures a rich buttery flavor in your toasted coconut shortbread.

Step 3: Mix in Dry Ingredients
Gradually add the all-purpose flour, shredded coconut, and cinnamon into the creamed mixture. Mix on low speed just until all the ingredients are incorporated, being careful not to over-mix. The dough should be slightly crumbly yet hold together when pressed, indicating it’s ready for the next step in creating your delightful cookies.

Step 4: Shape the Dough
Divide the dough in half and shape each portion into a log, approximately 1-2 inches in diameter. As you form the logs, incorporate any remaining shredded coconut- this adds texture and flavor to your toasted coconut shortbread. Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 1½ hours, allowing the dough to firm up for easier slicing.

Step 5: Prepare for Baking
Once chilled, preheat your oven again if needed and take the logs out of the refrigerator. Brush the outside of each log with the beaten egg to create a beautiful golden finish. Roll them in additional shredded coconut, coating the surface thoroughly, which adds visual appeal and enhances the coconut flavor as they bake.

Step 6: Slice and Arrange
Using a sharp serrated knife, slice the logs into ¼-inch thick rounds, taking care to maintain a consistent thickness for even baking. Dip one side of each round in sanding sugar before placing them, sugar side up, on the lined baking sheets. Arrange them with a slight gap between each cookie to allow for spreading during baking.

Step 7: Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, keeping an eye out for the edges to turn lightly golden. The aroma of toasted coconut and cinnamon will fill your kitchen, signaling that they are nearing readiness. Once baked, remove the trays from the oven and let the cookies cool slightly on the baking sheets before transferring them to a wire rack to cool completely.

Expert Tips for Toasted Coconut Shortbread

• Chill the Dough: Chilling the dough for at least 1½ hours is essential. It helps maintain the cookie shape and prevents spreading during baking.

• Use Cold Ingredients: Ensure your butter is cold to achieve a perfectly tender texture. If the butter is softened, the cookies may spread too much.

• Slicing Precision: Use a serrated knife for clean cuts on the logs. A sharp knife ensures even slices, resulting in uniform baking for your toasted coconut shortbread.

• Rolling Technique: When rolling the logs in shredded coconut, press gently to ensure it adheres well. This adds to the texture and enhances flavor during baking.

• Baking Time: Keep an eye on the cookies as they bake; they should be lightly golden at the edges. An overbaked cookie can lose that tender quality that makes them delightful.

What to Serve with Toasted Coconut Shortbread Cookies?

The sweet aroma of cinnamon and toasted coconut makes these cookies a delightful centerpiece for any dessert table.

Creamy Vanilla Ice Cream: A scoop of vanilla ice cream adds a luscious contrast, enhancing the rich buttery flavor of the cookies.
Fresh Berries: Juicy strawberries or raspberries provide a burst of freshness that balances the sweetness of the shortbread. Serve them alongside for a vibrant and colorful touch.
Coffee or Tea: A warm cup of coffee or herbal tea complements the cookies beautifully, creating a cozy atmosphere perfect for unwinding.
Whipped Cream: A dollop of lightly sweetened whipped cream brings a smooth and airy element, elevating your cookie experience to new heights.
Chocolate Ganache: Drizzling a bit of dark chocolate ganache can create a deliciously decadent twist, inviting rich flavor contrasts with every bite.
Coconut Milk Smoothie: Pair them with a refreshing smoothie blending coconut milk and banana for a tropical touch that ties back to the cookie’s flavors.
Dark Chocolate Dipped Biscuits: For a candy-like experience, serve these cookies alongside dark chocolate-dipped biscuits, marrying the rich coconut flavors with chocolate indulgence.
Lemon Bars: Bright, tart lemon bars provide a zesty contrast, refreshing the palate between bites of the buttery cookies.
Sparkling Water with Lime: Keep it light and refreshing with sparkling water, adding a slice of lime or mint to cleanse your palate and uplift your gathering.

Variations & Substitutions for Toasted Coconut Shortbread

Feel free to put your personal spin on these delightful cookies and make them uniquely yours!

Nut-Free: Omit the coconut and replace it with ground almond flour for a nut-free alternative that still brings texture.
A little creativity can transform this recipe! The flour substitution gives a similar crumb while keeping things safe for nut allergies.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend to make these cookies gluten-free without sacrificing taste.
Embrace the warmth of homemade cookies, even for those with dietary restrictions. Ensure the baking powder used is gluten-free as well.
Reduced Sugar: Cut down on the granulated sugar by 1/4 cup for a more subtle sweetness, perfect for pairing with tea.
This adjustment still honors the buttery richness of the cookies while making them slightly less sweet, letting the flavors shine!
Spiced Delight: Switch cinnamon for nutmeg or ginger, or even a dash of cardamom for a hearty, spiced twist.
Each spice introduces a unique flavor profile that may evoke memories of cozy evenings by the fireplace.
Chocolate Lovers: Add 1/2 cup of mini chocolate chips or cocoa nibs to the dough for a sweet contrast to the coconut.
With the addition of rich chocolate, the classic shortbread transforms into a decadent treat that brings joy in every bite.
Exotic Flair: Incorporate citrus zest, such as orange or lime, into the dough for a refreshing, zesty kick.
This bright addition pairs beautifully with coconut, enhancing the flavor and making it feel like a tropical escape!
Fruity Bliss: Add 1/2 cup of dried cranberries or chopped apricots for a chewy texture and fruity flavor surprise.
The tangy flavor balances the richness of the cookie, offering a delightful burst of flavor with each bite.
Savory Variation: For a unique twist, sprinkle some sea salt on top before baking to enhance the sweetness with a savory touch.
This unexpected combination provides a sophisticated flavor profile, perfect for gatherings and special occasions.

Experiment with these variations to create your perfect version of Toasted Coconut Shortbread. And if you’re in need of inspiration, check out some tasty options like Coconut Red Curry or a refreshing bowl of Coconut Lime Fish Soup to complement your sweet treats!

How to Store and Freeze Toasted Coconut Shortbread

Room Temperature: Keep baked cookies in an airtight container at room temperature for up to 1 week to maintain freshness and crispness.

Fridge: If you prefer, you can store them in the fridge for up to 2 weeks, but be sure to use parchment or wax paper to separate layers to prevent sticking.

Freezer: For longer storage, freeze unbaked cookie logs for up to 2 months. Wrap tightly in plastic wrap and foil, then slice and bake directly from the freezer—just add a couple of extra minutes to the baking time.

Reheating: If you have leftover cookies, reheat them in a preheated oven at 350°F (175°C) for 5–7 minutes to restore crispness, enjoying that fresh-baked flavor all over again!

Make Ahead Options

These Toasted Coconut Shortbread Cookies are perfect for busy home cooks looking to save time while still indulging in homemade delights! You can prepare the dough up to 24 hours in advance by shaping it into logs and refrigerating them. Just remember to wrap the logs tightly in plastic wrap to maintain freshness and prevent any drying out. When you’re ready to bake, simply brush the chilled logs with egg wash, roll them in additional shredded coconut, slice into rounds, and dip in sanding sugar. With this make-ahead strategy, you’ll enjoy warm, freshly baked cookies with minimal effort whenever the craving strikes!

Toasted Coconut Shortbread Cookies Recipe FAQs

How do I select the right coconut for my cookies?
Absolutely! Choose unsweetened shredded coconut for a more authentic flavor without the added sugars. Look for coconut that appears fresh and flaky, without any signs of dark spots, which can indicate age or spoilage.

How should I store my toasted coconut shortbread cookies?
For optimal freshness, store your baked cookies in an airtight container at room temperature for up to one week. If you’re not going to enjoy them all within that time, refrigerate them for up to two weeks, layering them with parchment paper to prevent sticking.

Can I freeze the dough for later use?
Very! Freezing your cookie dough is a great way to have freshly baked cookies on hand. Wrap the logs tightly in plastic wrap and then in foil; you can freeze them for up to two months. When it’s time to bake, slice them directly from the freezer and just add a couple of extra minutes to the baking time for perfectly baked cookies.

What if my cookies spread too much while baking?
If your cookies spread excessively, it could be due to softened butter. Make sure to use cold butter and chill your dough for at least 1½ hours. If the dough seems too sticky, you can add a bit more flour until you achieve a manageable consistency.

Are these cookies safe for my pets?
While the ingredients are safe for human consumption, the sugars and high-fat content make these cookies unsuitable for pets, especially dogs. Always be cautious and keep them out of reach of furry friends to avoid any potential health issues.

Can I modify ingredient amounts to make them less sweet?
Absolutely! If you prefer a less sweet variation, reduce the granulated and brown sugars slightly, but be mindful that this may impact the texture. Aim to maintain the balance of wet to dry ingredients in your dough for the best outcome.