Easy Coconut Shortbread Cookies

Hey everyone! It’s Janet here with an effortless slice-and-bake shortbread cookie recipe that will have you set for impromptu guests or sweet cravings.

These coconut shortbread cookies are buttery, crispy, chewy, and downright addictive – plus they only require 5 ingredients and take just minutes to whip up. Keep the dough logs in the fridge or freezer so you can bake a fresh batch anytime.

I always have one log of this cookie dough ready for “dessert emergencies.” Whether the pastor drops by unannounced, my book club ladies need a sweet treat, or my grandkids want after-school snacks, I’m prepared!

This recipe brings back memories of the icebox cookies my mama used to make, but with a delightful twist of sweet coconut flakes. Each bite bursts with toasty coconut flavor.

Ingredients

1. Beat Butter and Sugar Beat butter and sugar until light and fluffy. Mix in vanilla and salt.
2. Stir in Flour and Coconut Stir in flour and coconut until combined.
3. Form Logs Form dough into 2 logs, each about 12 x 3 x 1 inches. Wrap in plastic wrap and chill for at least 2 hours.
4. Preheat Oven Preheat your oven to 300°F.
5. Slice and Bake Slice logs into 1/3-1/2 inch slices. Bake on parchment-lined baking sheets for 20-25 minutes until lightly golden at the edges.
6. Cool and Store