As I sifted through my pantry, the scent of toasted coconut wafted up, instantly transporting me to sun-kissed shores and warm, tropical beaches. This Coconut Cinnamon Swirl Shortbread recipe is my way of capturing those blissful moments in a cookie that’s both simple to make and irresistibly delightful. These festive cookies are not only a buttery treat to share during holiday gatherings, but they also make a fantastic make-ahead option for busy days. The comforting hint of cinnamon wrapped around a chewy coconut surprise will have you reaching for just one more (and maybe a few more after that!). Have you ever experienced the joy of creating something that instantly brightens your mood? Let’s dive into this recipe together!
Why Toasted Coconut Shortbread Will Delight You?
Satisfying, buttery goodness: The rich texture of these shortbread cookies will melt in your mouth, leaving you craving more.
Versatile flavors: Whether you prefer plain coconut or a cinnamon swirl, these cookies can easily adapt to your taste.
Make-ahead magic: Prepare the dough ahead of time and bake when you need a sweet treat—perfect for busy days!
Festive treat: Ideal for sharing during holidays or gatherings, they’ll be the star of the dessert table.
Tropical escape: Each bite transports you to a sunny beach with the comforting aroma of toasted coconut!
If you’re a fan of coconut flavors, be sure to check out my delightful Coconut Lime Fish Soup for another taste of paradise!
Toasted Coconut Shortbread Ingredients
For the Cookie Dough
• Cold Salted Butter (1 cup + 2 tbsp / 255 g) – Provides the rich, buttery flavor essential for delicious cookies; you can substitute with unsalted butter and add a pinch of salt.
• Granulated Sugar (½ cup / 100 g) – Sweetens the cookies perfectly; try using coconut sugar for a more unique touch.
• Light Brown Sugar (¼ cup / 55 g) – Adds moisture and a hint of caramel; dark brown sugar works well too for a deeper flavor.
• Vanilla Extract (1 tsp) – Enhances the overall flavor; pure vanilla is recommended for the best result.
• All-Purpose Flour (1¾ cups / 255 g) – Forms the cookie’s structure; swap with a gluten-free flour blend for a gluten-free option.
• Unsweetened Shredded Coconut (½ cup / 45 g) – Gives texture and tropical flavor; replace with finely chopped nuts for a nut-free alternative.
• Cinnamon (¾ tsp) – Infuses warmth and depth; optional but lovely for a cozy twist in your toasted coconut shortbread.
• Large Egg (1, well beaten) – Acts as a binding agent, helping to hold everything together; for vegan options, you can use a flax egg.
• Sanding Sugar – Rolls on the cookies to create a sweet, crisp exterior; it’s perfect for that delightful finish!
These ingredients will create a beautifully toasted coconut shortbread that captures the essence of tropical bliss in every bite!
Step‑by‑Step Instructions for Toasted Coconut Shortbread
Step 1: Prepare the Dough
Begin by creaming together 1 cup plus 2 tablespoons of cold salted butter, ½ cup granulated sugar, ¼ cup light brown sugar, and 1 teaspoon of vanilla extract in a large mixing bowl. Beat until the mixture is light and fluffy—about 3-4 minutes. Gradually add in 1¾ cups of all-purpose flour and ½ cup of unsweetened shredded coconut, mixing until just combined.
Step 2: Form Logs
Divide the dough into two equal halves on a clean surface. Sprinkle ¾ teaspoon of cinnamon over each half, folding the dough to incorporate the cinnamon evenly. Roll each half into a log shape, roughly 2 inches in diameter, and wrap them tightly in plastic wrap. Chill in the refrigerator for at least 1½ hours or until firm to the touch.
Step 3: Preheat & Prepare Pan
Preheat your oven to 350°F (175°C) while the dough chills. Line two baking sheets with parchment paper to prevent the cookies from sticking. Once the logs are firm, remove them from the fridge and unwrap them, ready for the next steps in making your delightful toasted coconut shortbread.
Step 4: Coat & Slice
Brush the chilled logs lightly with a well-beaten egg, ensuring a golden finish. Roll the logs in additional unsweetened shredded coconut, creating a beautiful coating. Using a sharp knife, slice the logs into ¼-inch rounds. For extra sweetness, dip the sugar-side of each slice in sanding sugar to give your cookies that perfect crisp exterior.
Step 5: Bake
Arrange the sliced cookies on the prepared baking sheets, spacing them about 2 inches apart. Place the cookies in the preheated oven and bake for 10-12 minutes, or until the edges are just beginning to turn golden brown. Keep an eye on them, as you want them lightly browned, not darkened.
Step 6: Cool & Serve
Once baked, remove the toasted coconut shortbread from the oven and let them cool on the baking sheets for about 5 minutes. Then, carefully transfer the cookies to a wire rack to cool completely. Enjoy the delightful aroma as you prepare to share these delicious treats with family and friends!
Variations & Substitutions for Toasted Coconut Shortbread
Feel free to make these delicious cookies your own with these tempting variations!
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Nutty Twist: Replace shredded coconut with finely chopped pecans or almonds for a crunchy, nutty flavor that adds a delightful texture.
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Flavorful Extracts: Substitute vanilla extract with flavored extracts, like almond or maple, to give your cookies a new dimension of taste that will surprise your palate.
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Chocolate Lovers: For a decadent treat, fold in mini chocolate chips into the dough for an irresistible chocolate-coconut combination that will satisfy any sweet tooth.
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Reduced Sugar: Cut back on the sugars by using a sugar alternative like coconut sugar, which offers a subtle caramel flavor while being slightly less sweet.
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Sweet Surprise: Add a sprinkle of sea salt over the cookies just before baking to enhance the flavor, creating a sweet and salty contrast that’s simply mouthwatering.
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Whole Wheat Option: Swap out half of the all-purpose flour for whole wheat flour for a heartier version that gives a unique texture and flavor while retaining the essence of these delightful cookies.
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Coconut Lime Delight: For a tropical twist, add the zest of one lime into the dough. This refreshing addition pairs perfectly with the coconut, transporting you to a sunny beach!
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Chilly Haven: Enjoy these cookies cold! Store them in the fridge and serve them chilled alongside a hot cup of tea. Treat yourself to the satisfying contrast of temperatures that brings joy to each bite!
As you explore these variations, think about pairing your cookies with something sweet like my delightful Blackberry Pineapple Coconut for a perfect dessert duo or a comforting bowl of Coconut Lime Fish Soup for a taste of paradise at dinner time!
Make Ahead Options
These Toasted Coconut Shortbread Cookies are a fantastic make-ahead treat for busy days! You can prepare the dough and roll it into logs up to 3 days in advance; just wrap them tightly in plastic wrap and refrigerate. To prevent the cookies from drying out, ensure they are sealed well to maintain their rich, buttery quality. When you’re ready to enjoy, simply slice the chilled logs into rounds, coat them with egg and coconut, and bake as directed. This little bit of prep allows for holiday-ready cookies that are just as delicious as if you made them fresh, saving you time without compromising on flavor!
What to Serve with Coconut Cinnamon Swirl Shortbread Cookies
Transport your taste buds straight to a tropical paradise with these delightful holiday treats that perfectly balance sweet and spiced flavors.
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Hot Coffee: A rich cup of coffee rounds out the sweetness of the cookies, enhancing the buttery flavors and making each nibble pure bliss.
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Creamy Tea: Sip on a soothing chai or vanilla latte; the warmth complements the cinnamon notes, creating a cozy moment in every bite.
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Festive Fruit Platter: Fresh fruits like mango, pineapple, or berries bring a burst of freshness that contrasts beautifully with the cookie’s decadent texture.
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Chocolate Dipping Sauce: Drizzle melted chocolate over these cookies for a decadent treat. The slight bitterness of the chocolate pairs wonderfully with the cookie’s sweetness.
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Coconut Ice Cream: A scoop of creamy coconut ice cream brings coolness to the table, echoing the cookie’s coconut flavor while adding a luscious contrast.
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Chardonnay or Riesling: A glass of crisp white wine can elevate your dessert experience. These wines’ fruitiness mirrors the cookies’ tropical hints beautifully.
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Spicy Hot Cocoa: Embrace the warmth of spiced hot cocoa. The rich chocolate notes can enhance the sweetness of the shortbread while partners with the coconut and cinnamon.
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Caramel Sauce: Drizzle a bit of warm caramel sauce over these cookies for an indulgent treat that’s sure to impress your guests during festive gatherings.
Expert Tips for Toasted Coconut Shortbread
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Use Cold Butter: Ensure your butter is cold and cut into cubes before creaming. This helps create that lovely, tender texture in your toasted coconut shortbread.
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Chill Thoroughly: Don’t skip the chilling step; it’s essential for firming up the dough. This ensures clean, perfect slices that hold their shape during baking.
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Watch the Bake Time: Keep an eye on the cookies while baking, as ovens can vary. They should be golden at the edges but not overly dark, so prevent any over-baking mishaps.
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Even Slices: For uniform baking, aim for evenly sized cookie slices. This allows all your toasted coconut shortbread cookies to bake evenly and look delightful.
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Experiment with Mix-Ins: Feel free to customize! Add chopped nuts or chocolate chips for a personal twist, but be mindful of the dough balance for the best texture.
Storage Tips for Toasted Coconut Shortbread
Room Temperature: Store the cookies in an airtight container at room temperature for up to 7 days to maintain their delightful crispness.
Fridge: If you’d like to extend their freshness, keep the cookies in the fridge for up to 2 weeks in an airtight container. This will slightly affect the texture but help in preserving flavor.
Freezer: For longer storage, freeze the cookies in a sealed freezer bag for up to 3 months. Ensure they are well-separated with parchment paper to prevent sticking.
Reheating: To enjoy that fresh-baked taste, pop the cookies in a preheated oven at 350°F (175°C) for a few minutes. Frozen cookies can be baked directly from the freezer, adjusting the baking time slightly as needed.
Toasted Coconut Shortbread Recipe FAQs
How do I know if my coconut is fresh?
Absolutely! When selecting shredded coconut, look for bright white strands without any dark spots. If you see dark spots or the smell seems off, it might be stale or rancid. Opt for unsweetened varieties for the best flavor in your toasted coconut shortbread.
What’s the best way to store leftover cookies?
Very easy! Store your toasted coconut shortbread in an airtight container at room temperature for up to 7 days. If you want them to last longer, they can be refrigerated for up to 2 weeks. Just be aware that refrigeration might affect their texture slightly, but they’ll still taste fantastic!
Can I freeze the cookie dough?
Absolutely! To freeze the dough, after forming the logs, wrap each tightly in plastic wrap and place in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to bake, simply thaw in the refrigerator overnight and then proceed to slice and bake as usual!
My cookies spread too much while baking. What went wrong?
Don’t worry, it happens! This can occur if the butter wasn’t cold enough at the start. Ensure your butter is well-chilled, and be sure to chill the logs for the full 1½ hours. If they still spread, try adding a touch more flour to the dough during mixing next time to help maintain their shape.
Are these cookies suitable for those with nut allergies?
Great question! Yes, these toasted coconut shortbread cookies can be made nut-free. Simply avoid using any nuts in the recipe and replace the shredded coconut with an equal amount of finely chopped seeds or oats for added texture!
What’s the best way to enjoy these cookies?
The more the merrier! Enjoy them with a cup of hot tea or coffee for a cozy treat. They’re also perfect for sharing at gatherings—you’ll likely have friends asking for the recipe when they taste the delightful flavors of coconut and cinnamon!
Toasted Coconut Shortbread Made for Cozy Moments
Ingredients
Equipment
Method
- Prepare the Dough: Cream together cold salted butter, granulated sugar, light brown sugar, and vanilla extract in a large mixing bowl until light and fluffy (about 3-4 minutes). Gradually add in all-purpose flour and unsweetened shredded coconut, mixing until just combined.
- Form Logs: Divide the dough into two equal halves. Sprinkle cinnamon over each half and fold to incorporate evenly. Roll each into logs, roughly 2 inches in diameter, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1½ hours.
- Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Once logs are firm, remove from the fridge and unwrap.
- Coat & Slice: Brush logs lightly with beaten egg, then roll in unsweetened shredded coconut. Slice logs into ¼-inch rounds and dip the sugar-side in sanding sugar for a crisp exterior.
- Bake: Arrange cookies on prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until edges are just golden brown.
- Cool & Serve: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.