Slice & Bake Coconut Shortbread Cookies Recipe

4 1 1
Slice & Bake Coconut Shortbread Cookies Recipe
Slice & Bake Coconut Shortbread Cookies Recipe photo by Taste of Home
Publisher Photo

Slice & Bake Coconut Shortbread Cookies Recipe

Read Reviews
4 1 1
Publisher Photo
Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. —Roberta Otto, Duluth, Minnesota
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 20 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 20 min./batch + cooling

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

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut.
Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight.
Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 18-20 minutes or until edges are light golden. Cool on pans 5 minutes. Remove to wire racks to cool. Yield: about 4 dozen.
Originally published as Slice & Bake Coconut Shortbread Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p182

Nutritional Facts

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

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 cup sweetened shredded coconut
  1. In a large bowl, cream butter and sugar until light and fluffy. 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 18-20 minutes or until edges are light golden. Cool on pans 5 minutes. Remove to wire racks to cool. Yield: about 4 dozen.
Originally published as Slice & Bake Coconut Shortbread Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p182

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Reviews forSlice & Bake Coconut Shortbread Cookies

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joanross User ID: 8036718 267623
Reviewed Jun. 4, 2017

"The first time, I made the recipe exactly as printed and found the coconut flavor good, but the cookie a bit sweet for my taste, though others did not agree. The first day, the texture was good, but quickly became much softer than a shortbread should be. I next tried substituting an equal amount of unsweetened coconut, and the result was perfect. Good flavor, good texture. Thanks for sharing this easy recipe."

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