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