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Slice & Bake Coconut Shortbread Cookies

Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. —Roberta Otto, Duluth, Minnesota
  • Total Time
    Prep: 15 min. + chilling Bake: 20 min./batch + cooling
  • Makes
    about 4 dozen


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


  • 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.
  • 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 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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  • Rachael
    Jan 30, 2021

    I love it. If you cut them thin the coconut caramelizes through out. They are tender. crisp ,and buttery with a bit of chew from the coconut. I love that I can cut what I want to cook and save the rest to cook fresh tomorrow. They cut well and keep height after being chilled for 5 hours. They don't spread to much if you cook them cold. Cooling fast is another perk. I made 27 cookies some thick some thin, and I still have a little less than 1/2 the log I started with. Nice recipe to have, thank you!

  • redcow
    Dec 18, 2020

    Both husband and I like this cookie!! I added some mini chocolate chips to the dough to please husband. It was a great addition. I did bake the cookie at 325, not 300. Since we had just had a snow storm, I placed the dough outside in the snow---temperature was in low 20's. Chilled the dough faster than refrig.

  • nightskystar
    Jun 24, 2020

    these are great just as written!! easy to mix up, put in fridge, slice and bake in minutes for guests!! Love them!

  • suefalk
    Jul 30, 2018

    Heavenly! A light, chewy cookie packed with coconut flavor. The recipe is fantastic as is, but I've also tired it with toasted coconut. Also substitute 1/2 cup flour for rolled oats (not instant.)

  • joanross
    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.