Slice & Bake Coconut Shortbread Cookies

Slice & Bake Coconut Shortbread Cookies: The Perfect Sweet Treat

If you’re looking for a cookie that’s both simple to make and utterly delicious, look no further than Slice & Bake Coconut Shortbread Cookies. These cookies are everything you want in a treat—crispy on the outside, tender on the inside, and bursting with the tropical sweetness of coconut. They’re the perfect balance of buttery shortbread and the unique flavor of coconut, creating a cookie that’s light, melt-in-your-mouth good, and impossible to resist.

One of the best things about this recipe is its slice-and-bake convenience, meaning you can prepare the dough ahead of time, refrigerate it, and slice off as many cookies as you need whenever the craving strikes. No rolling, no fuss—just slice and bake!

Why You’ll Love These Slice & Bake Coconut Shortbread Cookies

Easy to Make: With just a handful of ingredients and minimal prep time, these cookies are simple to whip up. No rolling pins or cookie cutters required!
Crispy and Buttery: The shortbread dough is rich and buttery, while the coconut adds a wonderful chewiness and a slightly tropical flavor.
Make-Ahead Friendly: You can prepare the dough ahead of time, refrigerate it, and bake fresh cookies whenever you like.
Customizable: These cookies can easily be adapted to suit your preferences—add a sprinkle of chocolate chips, a drizzle of caramel, or a pinch of cinnamon for a personal twist.
Perfect for Gift-Giving: These cookies have a charming, rustic appearance and make great homemade gifts for friends and family. Package them in a cute tin or a clear cellophane bag for a thoughtful present.

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup powdered sugar (also known as confectioners’ sugar)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup sweetened shredded coconut (toasted or untoasted, depending on your preference)

Instructions:

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.

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.

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.
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.

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.
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.
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