Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

toasted coconut shortbread cookie

(1)
AmmaWendy avatar
Blue Ribbon Recipe by
Wendy Rusch
@AmmaWendy
Cameron, WI

First cookie to disappear from your cookie tray! This cookie can be rolled out and cut into shapes as well. Just make 2 disks instead of logs before refrigerating.

read more

Blue Ribbon Recipe

Buttery and crisp, there are bits of toasted coconut in every bite of these toasted coconut shortbread cookies. These easy-to-make cookies are not overly sweet and delicious once cooled out of the oven. But dipping them in chocolate and sprinkling a little extra coconut makes them special. We couldn't stop snacking on these delicious cookies.

— The Test Kitchen @kitchencrew
(1)
yield 12 serving(s)
prep time 1 Hr 30 Min
cook time 15 Min
method Bake

Ingredients For toasted coconut shortbread cookie

  • 1 1/2 c
    shredded coconut
  • 1 1/2 c
    softened butter
  • 1 c
    granulated sugar
  • 1 1/2 tsp
    sea salt
  • 1 Tbsp
    vanilla extract
  • 3 c
    all-purpose flour
  • 10 oz
    chocolate chips
  • additional toasted coconut, garnish

How To Make toasted coconut shortbread cookie

  • Toast coconut in a skillet.
    1
    In a skillet, add coconut and cook over medium heat. Toss or stir often until the coconut is lightly browned. It will burn fast so be careful. Set aside to cool.
  • Cream butter and sugar.
    2
    In a mixing bowl cream together butter and sugar until smooth and almost fluffy; 1 minute.
  • Blend in salt and vanilla extract.
    3
    Blend in salt and vanilla extract.
  • Slowly add the flour.
    4
    Slowly add flour on low speed until just incorporated and dough begins to form.
  • Add the toasted coconut.
    5
    Add coconut.
  • Form into 2 logs.
    6
    Form dough into 2 logs.
  • Wrap in plastic wrap and chill.
    7
    Wrap in plastic wrap and refrigerate for at least 1 hour.
  • Slice chilled log into cookies.
    8
    Preheat oven to 350 degrees F. Line cookie sheets with parchment. Slice log into 1/4” thick cookies.
  • Place on a baking sheet and bake.
    9
    Place cookies on pans at least 1" apart and bake until golden and starting to crisp; 13-15 minutes.
  • Let cookies cool on a cooling rack.
    10
    Allow to cool on the cookie sheet for 5 minutes. Then remove to racks to cool completely. They will crisp more as they cool.
  • Dip half the cookie in melted chocolate.
    11
    If desired, dip half the cookie in melted chocolate.
  • Top with a little toasted coconut.
    12
    Top with a little toasted coconut.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Toasted Coconut Shortbread Cookie:

ADVERTISEMENT