Buttery shortbread is one of life’s simple pleasures and these Toasted Coconut Shortbread Cookies add one more layer of flavour to this cookie classic.
Christmas baking season is in full swing again and although it has been an incredibly busy couple of months around here, I’m still managing to get a few things ready for the Christmas freezer like these simple but delicious, Toasted Coconut Shortbread Cookies.
As the many recipes for Shortbread that have appeared on Rock Recipes can attest, it is something that I’ve had a bit of a love affair with since I was a child.
That love was always particularly evident at the Christmas season when every year, my mother, grandmothers and aunts would all make these completely uncomplicated but completely delicious cookies adorned simply but festively, with half a glacé cherry in the center. As a kid, I’d eat all the way around that cherry, saving the sweet center for last….okay, so I still do. 🙂
Yesterday afternoon I visited my former work colleagues in the Registrar’s Office at Memorial University for sort of a “private” book signing of my new cookbook. My friend Nancy who works there, helped to organize the visit so that all my old friends from the office could bring in their personal copies of the cookbook and those that they had purchased for gifts, to have them signed.
Nancy is a little coconut crazed. She loves anything with coconut so I decided to bring along some treats for the office crew and had Nancy specifically in mind when I had the idea to add toasted coconut to my simple, old fashioned shortbread cookie recipe. They definitely got Nancy’s seal of approval and satisfied all my simple but delicious shortbread criteria too.
If you’re a coconut lover or a shortbread lover or both, these are bound to make a great addition to your Christmas cookie list for the freezer or to enjoy at any time of the year.
Like this toasted coconut shortbread recipe?
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If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
- 2 cups butter 1 pound at room temperature
- 1 cup icing sugar powdered sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1/2 cup corn starch
- 3 cups flour
- 2 cups dried fine cut coconut lightly toasted
Toast the coconut in a preheated 350 degree F oven and let it cool completely before using it in the recipe. Toast the coconut by spreading it in a 9x13 baking pan and baking for 10-15 minutes or so. Stir it and spread evenly again after the half way point 5-7 minutes.
Cream together the butter and icing sugar very well until very smooth and creamy. No lumps of butter should be visible.
Blend in the vanilla and coconut extracts.
Sift together the flour and corn starch.
Blend slowly into the creamed mixture until a soft dough forms.
Blend the coconut through the dough.
Split dough into 2 equal portions and roll each one into a log shape about 1 1/2 to 2 inches in diameter.
Wrap the dough logs in plastic wrap and chill for a couple of hours at least.
You can freeze one of the cookie dough portions for later if you like.
This dough will also last in the fridge for 3-4 days so that you can bake a few up at a time and enjoy them fresh from the oven if you like.
To bake the cookies preheat the oven to 350 degrees F and line cookie sheets with parchment paper.
Using a very sharp knife, cut slices of the dough to about 1/4 inch (6 mm) thickness or perhaps a tad less.
Place the cookies on the parchment paper a half inch apart and bake for 15-20 minutes or until they just start to turn brown at the edges.
Let cool for 10 minutes on the pan before transferring them to a wire rack to cool completely. Store in an airtight container.
These cookies will freeze quite well for several weeks.
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