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World's Best Coconut Shortbread

Buster began cooking as a wee pup by watching his mother fix the kibble. He was hooked. He loves preparing—and writing about—food.

Incredibly Delicious Coconut Shortbread Cookies

worlds-best-coconut-shortbread-cookie

The tastiest coconut cookie ever

I grew up in the Southern United States where coconut is used extensively in desserts. I always loved coconut cake and coconut pies.

But I wondered -- would it be possible to make a cookie loaded with coconut flavor? So I played around with possibilities. Simply adding coconut to the top of a cookie wasn't enough (though yummy) and after trial and error, came up with this recipe.

If you love coconut, you're going to flip for these cookies!

Ingredients

  • 1 cup of butter (2 sticks)
  • 1/2 cup of sugar
  • 1/2 cup of light brown sugar
  • 1 tsp. vanilla
  • 1 1/2 tsp. salt
  • 2 cups flour
  • 2 cups flaked sweetened coconut
  • 3/4 cup pecans, chopped

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream the butter till it becomes lightly colored.
  3. Add in the sugars and salt, and beat until fluffy -- usually about three or four minutes.
  4. Add vanilla extract.
  5. Beat in your flour, one cup at a time.
  6. Mix in two cups of coconut, and nuts (if using) until incorporated into the dough.
  7. Form dough into logs approximately 2 inches thick and 6 inches long, cover with plastic wrap and refrigerate for one hour or more.
  8. Slice them into rounds 1/3 inch thick then bake on cookie sheet till very light brown.

Baking Tricks

  1. If you have time, allow the dough to chill for several hours, up to two days. The texture and the flavor of the cookies you make from long-chilled dough is a revelation.
  2. Bake only till the cookies begin to take on color, and no longer. Shortbread shouldn't bake till golden brown like other cookies.

Comments

Dreamer at heart from Northern California on November 13, 2013:

I just bought some organic coconut oil and plan to make these cookies using some of it when my order arrives... These sound wonderful. We called this kind of chilled dough refrigerator cookies. Thanks!

Susan Zutautas from Ontario, Canada on November 13, 2013:

I like the idea of adding coconut and pecans to shortbread and will try this when I make my shortbread for Christmas.

Claudia Mitchell on November 13, 2013:

These look lovely. Will try to they may get added to my Christmas cookie list this year. Yummy!

Buster Bucks (author) from Sonoma County, California on June 06, 2012:

Hi Adele,

Thanks! I made another batch this past weekend for a dinner party. After dinner, while we were sitting at the table, I sliced these cookies and baked them. Our guests loved eating coconut shortbread fresh from the oven with French Vanilla ice-cream.

Buster

Adele on June 06, 2012:

adding it to my favorites list.

mkvealsh on July 10, 2011:

I have to make these for my DAD! He loves shortbread and coconut! A 2-in-1 hit!

Buster Bucks (author) from Sonoma County, California on July 05, 2011:

Hi Lynn,

Yes, coconut is fantastic! I hope you'll try them, this recipe makes a delicious cookie.

Thanks for taking the time to write!

Best regards,

Buster

Lynn on July 04, 2011:

You and I must be long lost relatives because I LOVE coconut too! Years ago when I made an almond joy cake to bring to a potluck, I didn't know so many people didn't like coconut, I assumed everyone did! I will try these soon...

Buster Bucks (author) from Sonoma County, California on June 21, 2011:

Thanks for the note Chabias -- I think you're going to love these cookies.

Best regards,

Buster

chabias on June 21, 2011:

These sounds delicious! Going to pick up some coconut next shopping trip. Thanks for sharing, Buster!