Coconut Shortbread Cookies

Coconut Shortbread Cookies, a quick fix when you feel like snacking, and your sweet tooth is craving something yummy. Soft, almost melting in your mouth, buttery, full of coconut flavour, these cookies are absolutely delicious!

A stack of coconut shortbread cookies next to a cup of coffee and half of a coconut shortread cookie

l’ve always loved cookies and biscuits of any kind, and I like munching on them, especially in the afternoon when my energy levels are going dangerously low, and I need a bit of sugar to keep me going.

Not only I get the energy I need, but I also get to have my daily share of spoiling. Homemade cookies have a wonderful taste, and are so much better than the store-bought ones that have a high amount of additives and other nasty ingredients.

Ok, they might not be 100% healthy, after all you do use sugar, butter, etc, but still. Well, don’t get me wrong, I don’t eat cookies every every single day. I could, I guess, but I it’s better to keep them as an occasional treat. Or not?

Shortbread cookies are a favourite of mine. They are rich, yet delicate, and the flavours can vary grately. For my coconut shortbread cookies I used a bit of vanilla extract, but you can give them a diffrent touch by using lemon extract, rum or any other flavour you like.

Making the coconut shortbread cookies is super simple. You start by beating the butter and sugar together, then add the other ingredients, roll the dough into a sausage, then refrigerate it for 30 minutes to an hour to firm up.

Once it’s nice and cool, it’s very easy to slice it. Now, don’t beat yourself if the cookies are not perfectly round (mine aren’t!!!). They don’t spread that much in the oven, so no need to leave lots of space between them, I only left more between mine because it was a small batch anyway.

A collage of 2 photos to show how to make coconut shortbread cookies

You make about 8 cookies out of the dough, obviously depending on how big or small you roll the dough into a sausage. Mine was quite chunky though, but the number you get will be more or less the same.

Now, depedning you your oven, the cookies don’t need more than 15 minutes or so to bake. I left mine to get a slighly pale golden colour, but if you want a more ligher shade, you can take them out once they are starting to firm up. They do firm up further once you take them out of the oven anyway.

The cookies might seem crunchy, but they are actually very soft, melting in your mouth, and that desiccated coconut texture comes through beautifully.

I absolutely love these coconut shortbread cookies, and baking them it’s a lot easier than it looks. Plus, take my word for it, they are a lot tastier than store-bough coconut biscuits; guaranted!

For the cookie monster in you, why not try my amazing:

Melt-in-Your-Mouth Linzer Cookies Recipe

Shortbread Thumbprint Cookies

Cranberry Orange Shortbread Cookies

Gingersnap Cookies Recipe

Overhead shot of a white plate with 7 coconut shortbread cookies and a cup of coffee.

If you’ve liked my COCONUT SHORTBREAD COOKIES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

5 from 2 votes
A stack of 5 coconut shortbread cookies, a cup of coffee and another half of a cookie
Coconut chocolate chip cookies recipe
Prep Time
10 mins
Cook Time
15 mins
Chilling time
1 hr
Total Time
1 hr 35 mins

Coconut Shortbread Cookies, a quick fix when you feel like snacking, and your sweet tooth is craving something yummy. Soft, almost melting in your mouth, buttery, full of coconut flavour, these cookies are absolutely delicious!

Course: Dessert, Snack
Cuisine: International
Keyword: shortbread cookies
Servings: 8 cookies
Calories: 208 kcal
Author: Daniela Anderson
  • 100 g plain flour
  • 100 g butter, soften
  • 40 g granulated sugar
  • 50 g desiccated coconut
  • 1 egg
  • 1 tbs vanilla extract
  1. In a large bowl, beat the butter with the sugar until you get a smooth paste, then add the rest of the ingredients, and mix together to get a dough.

  2. Shape the dough into a sausage, cover in clingfilm and refrigerate for one hour until firm.

  3. Transfer to the working surface and use a sharp knife to slice the sausage into approximately 1 cm thick rounds, I got 8 cookies.

  4. Grease and flour a baking tray and trasfer the cookies onto it.

  5. Bake in the preheated oven at 180 degrees Celsius (375 Fahrenheit) for about 15 minutes or until the cookies are a light pale yellow colour.

  6. Leave to cool completely, then serve.

Recipe Notes
  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
Nutrition Facts
Coconut chocolate chip cookies recipe
Amount Per Serving
Calories 208 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 10g 50%
Cholesterol 47mg 16%
Sodium 99mg 4%
Potassium 54mg 2%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 5g
Protein 2g 4%
Vitamin A 6.8%
Calcium 1%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.


Enjoy 🙂



Lemon coconut chocolate chip cookies

Lemon coconut chocolate chip cookies


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  • Reply
    February 14, 2016 at 10:30 pm

    Love the coconut flavor!

    • Reply
      Daniela Apostol
      February 15, 2016 at 8:43 am

      Thank you ? I love coconut too and use it in many desserts l make.

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