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There’s something incredibly comforting about the sweet scent of baking cookies wafting through the air, especially during the holiday season. Just the thought of these Toasted Coconut Shortbread cookies makes me feel warm and nostalgic. Picture gathering around the table with loved ones, sharing laughter and stories, all while indulging in these delightful treats.

I recently discovered how the simple combination of coconut, butter, and a sprinkle of cinnamon can create a cookie that is not only buttery and rich but also delightfully chewy. With their lightly toasted coconut notes, these cookies have a unique charm that can brighten up any festive gathering or holiday cookie tray.

What I love most about this recipe is its ease and versatility. Whether you’re looking for a make-ahead treat or want something freezer-friendly to have on hand, these cookies can do it all. Trust me—once you take a bite, you’ll find it hard to resist going back for another!

Why Love Toasted Coconut Shortbread Cookies?

Irresistible Flavor: The toasted coconut adds a rich depth that elevates the traditional shortbread experience.

Quick Preparation: Whip these up in no time, perfect for busy holiday schedules.

Make Ahead Option: Prepare them in advance and store in the freezer, so you’re always ready for unexpected guests.

Ideal for Sharing: These cookies are a hit at holiday parties or as gifts. Bring smiles to friends and family!

Versatile Variations: Add dark chocolate drizzle or a hint of citrus for a personal twist.

With their delightful combination of flavors and textures, these Toasted Coconut Shortbread Cookies are sure to become your new favorite holiday treat!

Toasted Coconut Shortbread Ingredients

For the Cookie Dough

Cold salted butter – 1 cup plus 2 tablespoons (255 grams), crucial for that rich, buttery texture; use unsalted for a milder flavor.
Granulated sugar – ½ cup (100 grams), provides sweetness and tenderness; feel free to substitute with brown sugar for a deeper taste.
Light brown sugar – ¼ cup (55 grams), enhances sweetness with a hint of caramel; dark brown sugar can add extra depth to the flavor.
Vanilla extract – 1 teaspoon, brings aromatic sweetness to the cookies; opt for pure vanilla for the best results.
All-purpose flour – 1¾ cups (255 grams), gives structure to these cookies; gluten-free flour is a great alternative for those with dietary restrictions.
Unsweetened shredded coconut – ½ cup (45 grams), imparts texture and a subtle coconut flavor; use sweetened coconut if you prefer a sweeter cookie.
Cinnamon – ¾ teaspoon, adds warmth and spice; adjust to your liking or omit for a classic shortbread.
Large egg – 1, well beaten, helps achieve a golden exterior; substitute with non-dairy milk for a vegan option.

For Finishing

Sanding sugar – for rolling the cookies, elevating both texture and appearance; granulated sugar works well as a substitute.

These delightful Toasted Coconut Shortbread Cookies combine rich flavor with a wonderful texture—perfect for any festive occasion!

How to Make Toasted Coconut Shortbread

Cream the butter: In a medium bowl or stand mixer, beat the cold salted butter, granulated sugar, brown sugar, and vanilla extract on medium-high speed for about 3-5 minutes. You want it to be light and fluffy, filling your kitchen with that heavenly aroma.
Mix the dry ingredients: Scrape the bowl and lower the speed. Gradually add in the all-purpose flour, shredded coconut, and cinnamon until they are well combined. The dough should be slightly sticky but smooth.
Chill the dough: Divide the dough into two halves and shape each piece into logs using plastic wrap. Chill in the refrigerator for at least 1½ hours until they’re firm and easy to slice.
Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
Prepare for baking: Brush the chilled dough logs with the beaten egg wash for that gorgeous golden color. Roll the logs in shredded coconut and slice into ¼-inch rounds. Dip one side in sanding sugar to add a delightful crunch.
Bake the cookies: Arrange the rounds sugar-side up on the prepared baking sheets. Bake for 10-12 minutes until the edges turn a light golden brown. Let them cool slightly on the pan before transferring to a wire rack.

Optional: For a festive touch, sprinkle with extra toasted coconut before serving!
Exact quantities are listed in the recipe card below.

What to Serve with Toasted Coconut Shortbread Cookies?

There’s something magical about pairing these sweet, buttery delights with just the right accompaniments to enhance your holiday experience.

Fresh Brewed Coffee: The rich, warm flavors of coffee beautifully complement the buttery notes and toasted coconut, creating a cozy pairing.
Herbal Tea: A fragrant herbal tea, like chamomile or peppermint, will add a refreshing contrast to the sweetness of the cookies, making for a soothing afternoon treat.
Dark Chocolate Drizzle: Adding a drizzle of melted dark chocolate elevates the cookie experience, creating a decadent treat that balances sweetness with richness.
Coconut Cream Dip: A light dip made from coconut cream and vanilla pairs perfectly with the cookies, allowing you to indulge in even more coconut goodness.
Fruit Salad: Fresh, zesty fruits like pineapple or berries brighten up your spread, bringing a refreshing burst that complements the cookie’s rich flavors.
Ice Cream: A scoop of vanilla or coconut ice cream creates a delightful dessert duo; the creaminess juxtaposes with the cookie’s crisp texture for a blissful treat.
Sparkling Cider: Bring a festive spirit to your gatherings by serving these cookies with a glass of sparkling cider; the bubbles and sweetness are a match made in heaven.
Nuts and Dried Fruit Platter: A colorful platter filled with nuts and dried fruit provides a crunchy contrast and balances the sweetness of the cookies, making every bite exciting.

Pair these Toasted Coconut Shortbread Cookies with any of these delightful options to create a memorable celebration filled with warmth and joy!

Variations & Substitutions for Toasted Coconut Shortbread

Feel free to get creative and transform these cookies into your flavor masterpiece!

Nutty Delight: Substitute shredded coconut with finely chopped pecans or almonds for extra crunch and depth.
Choco-drizzle: Drizzle melted dark or white chocolate over cooled cookies for an indulgent finish that chocolate lovers will adore.
Citrus Twist: Add a teaspoon of lemon or orange zest to the dough for a refreshing citrusy flavor that dances harmoniously with the coconut.
Spiced Up: Replace the cinnamon with a pinch of nutmeg or ginger for a warm, aromatic twist that is perfect for the holidays.
Vegan Option: Swap the butter for vegan butter and replace the egg with non-dairy milk for a delicious vegan treat everyone can enjoy.
Coconut Flour: For a gluten-free alternative, substitute some all-purpose flour with coconut flour, adjusting liquid as needed for dough consistency.
Sweet Balance: Use maple syrup or agave nectar instead of granulated sugar for a different sweetness profile that adds a unique flavor.
Toasted Coconut Finish: For an extra layer of flavor, toast the shredded coconut lightly before adding it into the batter, enhancing its nutty notes.

No matter how you choose to customize, these Toasted Coconut Shortbread Cookies will always be a crowd-pleaser. Enjoy the journey of flavor!

Storage Tips for Toasted Coconut Shortbread Cookies

Room Temperature: Store cookies in an airtight container at room temperature for up to 1 week to maintain their delicious texture.

Fridge: For an extended shelf life, cookies can be stored in the refrigerator for up to 2 weeks. Ensure they’re well-wrapped to prevent drying out.

Freezer: Unbaked cookie logs can be frozen for up to 3 months. Just wrap them tightly and label them with the date for easy access.

Reheating: If you prefer them warm, reheat cookies in a preheated oven at 350°F (175°C) for about 5 minutes for a fresh-from-the-oven experience!

Expert Tips for Toasted Coconut Shortbread

Use Cold Butter: Ensure the butter is cold for perfect texture; warm butter makes cookies greasy and flat.
Chill the Dough: Don’t skip chilling the dough; this helps maintain shape while baking. It’s essential for your toasted coconut shortbread results!
Prevent Stickiness: If the dough gets too sticky, refrigerate briefly before slicing, making it easier to handle.
Focus on Measurements: Accurately measure ingredients for consistent results; too much flour can lead to dry cookies.
Customize Sweetness: Feel free to adjust the sugar based on your palate; reducing granulated sugar by a third can make a less sweet treat if desired.

Make Ahead Options

These Toasted Coconut Shortbread Cookies are a lifesaver for busy home cooks looking to streamline their meal prep! You can prepare the cookie dough up to 24 hours in advance by shaping it into logs and wrapping them tightly in plastic wrap, then refrigerate. For even longer storage, freeze the logs for up to three months—just be sure to wrap them in foil or a freezer-safe bag to maintain quality. When you’re ready to bake, simply slice the logs into rounds and follow the baking instructions, adding just a touch more time if baking from frozen. This way, you’ll have warm, delicious cookies with minimal effort whenever the craving strikes!

Toasted Coconut Shortbread Cookies Recipe FAQs

Can I use different types of coconut?
Absolutely! While unsweetened shredded coconut gives these Toasted Coconut Shortbread Cookies a delightful texture, you can opt for sweetened shredded coconut if you prefer a sweeter cookie. Just keep in mind that sweetened coconut will alter the final sweetness of your cookies, so you may want to adjust other sweeteners accordingly.

How should I store my toasted coconut shortbread cookies?
To enjoy your cookies at their best, store them in an airtight container at room temperature for up to 1 week. If you need them to last longer, refrigerate them for up to 2 weeks. Just be sure they’re well-wrapped to prevent any unwanted drying out!

Can I freeze the cookie dough?
Absolutely! You can freeze unbaked logs of the cookie dough for up to 3 months. Just wrap the logs tightly in plastic wrap, then place them in a resealable freezer bag. When you’re ready to bake, thaw in the refrigerator overnight before slicing and baking as directed.

What if my cookie dough is too sticky?
If your dough becomes too sticky to handle, don’t worry! Simply refrigerate it for about 15-30 minutes. This will firm up the dough, making it easier to roll and slice. Remember, it’s all about keeping that balance for perfect Toasted Coconut Shortbread Cookies!

Can I replace the egg in the recipe?
Yes! If you’re looking to make these cookies vegan or have an egg allergy, you can substitute the egg with 2 tablespoons of non-dairy milk. This will help maintain moisture and create a lovely texture in your cookies, ensuring no one misses out on these delightful treats!

What if I want to customize the flavor?
The options are endless! Feel free to experiment by adding finely chopped nuts, a drizzle of dark chocolate, or even a splash of citrus zest for a refreshing twist. Whether you decide to stick with the classic Toasted Coconut flavor or venture into new territory, it’s all about what makes your heart (and taste buds) happy!