Slice & Bake Coconut Shortbread Cookies

Instructions:

1. Prepare the Cookie Dough:

Start by placing the softened butter and powdered sugar in a large mixing bowl. Using an electric mixer (or a hand whisk if you prefer), cream the butter and sugar together until the mixture is smooth and light in texture. This should take about 2-3 minutes.

Next, add the vanilla extract and mix to combine.

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined. The dough will be a little crumbly at this stage.

Now, stir in the shredded coconut. Make sure the coconut is evenly distributed throughout the dough.

2. Shape the Dough into a Log:

Once your dough is ready, turn it out onto a piece of plastic wrap or parchment paper. Use your hands to form the dough into a log shape. Aim for a log that’s about 1.5 inches in diameter, but you can adjust based on your preference for larger or smaller cookies.

Wrap the dough tightly in the plastic wrap or parchment paper, and refrigerate for at least 2 hours. Chilling the dough helps it firm up and makes it easier to slice into neat, uniform cookies.

3. Preheat the Oven:

While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.

4. Slice the Dough:

Once the dough has chilled and firmed up, remove it from the refrigerator. Using a sharp knife, slice the dough into 1/4-inch thick rounds. You should get about 20-25 cookies, depending on the thickness of your slices.

Arrange the slices on the prepared baking sheet, spacing them about 1 inch apart. The cookies won’t spread too much, so you don’t need to worry about them merging together.

5. Bake the Cookies:

Place the baking sheet in the preheated oven and bake the cookies for 12-15 minutes, or until the edges are golden brown and the cookies are firm to the touch. Be careful not to overbake them—shortbread should be crisp, but still delicate in texture.

6. Cool and Enjoy:

Once the cookies are done, remove them from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.

Serve these coconut shortbread cookies on their own, or pair them with a hot cup of tea or coffee for the ultimate treat. They’re perfect for afternoon snacks, holiday cookie plates, or simply as a sweet bite to enjoy at any time.

Tips for Perfect Slice & Bake Coconut Shortbread Cookies

• Chill the Dough: Make sure to chill the dough long enough to make slicing easier. If you try to slice the dough before it’s fully chilled, it may crumble and not hold its shape.
• Toasted Coconut: For an added layer of flavor, toast the coconut before mixing it into the dough. Simply spread the shredded coconut in an even layer on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally until it’s golden brown. Let it cool before adding it to the dough.
• Customization: Feel free to experiment by adding chocolate chips, chopped nuts (like macadamias or almonds), or even a drizzle of melted chocolate on top after baking. These cookies are incredibly versatile!
• Storage: Store your baked cookies in an airtight container at room temperature for up to 1 week. If you want to keep them longer, freeze the cookies in an airtight container for up to 3 months.
• Make Ahead: If you want to prep ahead, you can freeze the unbaked dough log. Just wrap it well in plastic wrap and foil, then freeze for up to 3 months. When you’re ready to bake, simply slice and bake directly from the freezer (you may need to add a minute or two to the baking time).

Why These Slice & Bake Coconut Shortbread Cookies Are So Great

1. Simple Yet Delicious: The combination of just a few ingredients—coconut, butter, and sugar—makes for a rich and flavorful cookie that tastes like it took hours to make, but is ready in no time.
2. Convenient: The slice-and-bake method makes these cookies incredibly convenient. Make the dough ahead of time, and you’ll always have fresh, homemade cookies ready when you need them.
3. Customizable: You can easily tweak the flavor and texture by adding different ingredients, making these cookies the perfect base for any flavor combination you love.
4. Perfect for Gifting: These cookies have a charming rustic look and can be packaged beautifully for gifting. They’re sure to impress friends, family, and anyone who receives them.

Final Thoughts

These Slice & Bake Coconut Shortbread Cookies are the perfect treat for those who want a delicious, easy-to-make dessert with a tropical twist. Whether you’re an experienced baker or just starting out, this recipe is a simple way to create something amazing. With its buttery texture, crisp edges, and sweet coconut flavor, each bite is sure to transport you to a tropical paradise.

So grab your ingredients, whip up a batch, and enjoy the satisfying crunch of these delightful cookies. They’re perfect for any occasion—from a quiet afternoon at home to a holiday cookie exchange. Happy baking!