Coconut Shortbread

Ingredients

• 60 g (¾ cup)unsweetened shredded coconut, for toasting
• 170 g (¾ cup)unsalted butter, softened
• 2.5 ml (½ teaspoon)vanilla extract
• 60 g (½ cup)icing sugar
• 190 g (1½ cups)plain flour
• 1.25 ml (¼ teaspoon)salt (or a pinch if using salted butter)
• 10–15 g (2–3 tablespoons)unsweetened coconut, for sprinkling

Instructions

1. 1

   Toast the coconut

   Heat the oven to 163°C (325°F). Spread the first portion of coconut in a single layer on a baking tray and bake for 5 minutes, until lightly golden. Transfer it straight away to a clean bowl to cool.

2. 2

   Mix the dough

   In a large bowl or stand mixer, beat the butter, vanilla and icing sugar for 2 minutes, until creamy. Sift in the flour and salt, then mix on low until nearly combined. Add the cooled coconut and mix just until combined; do not overmix.

3. 3

   Chill the log

   Shape the dough into a log 24–25 cm (9½–10 inches) long, wrap it in cling film and refrigerate for 1 hour.

4. 4

   Heat the oven

   Heat the oven to 160°C (320°F).

5. 5

   Slice and bake

   Cut the log into 20 slices and arrange them on a baking tray lined with baking paper. Sprinkle with the untoasted coconut. Bake for 10–15 minutes, until the edges are very lightly golden. Leave the biscuits on the tray for 10–15 minutes, then transfer them to a wire rack to cool completely.

What is coconut shortbread?

Shortbread is a crumbly, buttery biscuit associated with Scottish baking, though this coconut version is an American-style take on the classic. It uses a simple dough of butter, sugar and flour, with coconut for extra flavour and texture.

Toasting part of the coconut gives the dough a deeper, nuttier taste, while a little untoasted coconut on top adds contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 133 calories, 1g protein, 11g carbs, 10g fat.

Butter supplies most of the fat, while the flour and icing sugar provide most of the carbohydrates; coconut contributes both fat and a little protein. Pair a biscuit or two with fruit and an unsweetened drink for a simple snack.

Why toast the coconut?

Toasted coconut: spread it in a single layer and watch it closely during its short bake. It should be lightly golden, not deeply browned.

Cooling: move it to a clean bowl straight away so residual heat from the tray does not keep toasting it.

Mix the dough gently

Softened butter: it should yield when pressed but should not be melted. This helps it cream smoothly with the icing sugar and vanilla.

Flour and salt: mix them in on low speed and stop as soon as the dough is nearly combined. Folding in the cooled coconut with a light touch helps keep the shortbread tender.

Shape and chill

Even log: shape the dough to 24–25 cm long so the slices are similar in size and bake at much the same rate.

Chilling: refrigerate the wrapped log for 1 hour before slicing. This firms the dough and makes it easier to cut into neat rounds.

Look for lightly golden edges

Baking cue: the biscuits should remain pale, with only a very light golden colour around the edges after 10–15 minutes. Check towards the earlier end of the baking time.

Cooling: leave them on the tray for 10–15 minutes before moving them. Shortbread is delicate while warm and firms as it cools.

Serving ideas

These biscuits pair well with tea or coffee and can also be served alongside fresh fruit. Their buttery texture and toasted coconut flavour make them satisfying as a small treat.

Recipe notes & tips

• Use a clean bowl for the toasted coconut so it cools quickly.
• Keep an eye on the coconut as it toasts; it can darken quickly.
• Measure the log before chilling to help make similarly sized slices.
• Use a sharp knife to cut clean rounds from the chilled dough.
• Let the biscuits firm on the tray before transferring them to a rack.

Variations

• Extra toasted topping: toast the coconut for the dough and leave the topping untoasted as directed.
• Citrus note: add finely grated lemon zest to the butter and sugar when creaming.
• Chocolate pairing: serve the cooled biscuits with melted dark chocolate for dipping.
• Smaller rounds: slice the log into thinner pieces and check them early, as they may bake more quickly.

Common mistakes to avoid

• Overtoasting the coconut: remove it as soon as it is lightly golden and transfer it off the hot tray.
• Overmixing the dough: stop when the ingredients are just combined to avoid a tougher texture.
• Skipping the chill: refrigerate the wrapped log for the full hour so it is easier to slice.
• Cutting warm biscuits: let them rest on the tray for 10–15 minutes before moving them.
• Browning the biscuits too much: take them out when the edges are only very lightly golden.

How to store

Once completely cool, store the biscuits in an airtight container at room temperature for up to a week. If they soften, warm them briefly in a low oven and let them cool before serving.

Frequently asked questions