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Coconut Shortbread

cooling rack of round coconut shortbread cookies on a counter

Craving a quickie baking project? This is it. This coconut shortbread recipe is fast, easy and uses items you probably have on-hand. You could even whip them up while dinner simmers because they happen to make a perfect finish.


1/2 cup (125 ml) butter, room temperature
1/4 cup (60 ml) packed brown sugar
1 tsp (5 ml) coconut or vanilla extract
1 cup (250 ml) all-purpose flour
1/4 cup (60 ml) shredded coconut


Preheat the oven to 325°F.

Beat the butter, sugar and coconut extract in a medium bowl for about 2 minutes, until pale and fluffy. Add the flour and coconut, and stir by hand or on low speed with an electric mixer just until you have soft dough.

Handroll the dough into walnut-sized balls and place a couple of inches apart on an ungreased baking sheet. Press down on each to flatten with the heel of the palm.

Set cookies in the oven to bake for 12–15 minutes, or until pale golden.

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