Amazing Slice Bake Coconut Shortbread in 3 Steps

Slice Bake Coconut Shortbread has become my go-to for a quick, comforting treat. I remember my first taste of these delightful cookies at a beachside cafe – the buttery aroma, the subtle sweetness, and that irresistible hint of tropical coconut. It was love at first bite! I’ve spent years perfecting my own version, making sure it’s an easy coconut shortbread bar that anyone can whip up. This particular recipe for simple slice and bake shortbread with coconut is so straightforward, you won’t believe how much flavor is packed into each crumbly piece. Let’s get cooking!

Why You’ll Love This Slice Bake Coconut Shortbread

I know you’ll fall in love with this Slice Bake Coconut Shortbread recipe, just like I have. It’s truly a game-changer for anyone craving a taste of the tropics with minimal effort. Here’s why I think it’s the best coconut shortbread recipe out there:

• Incredible Taste: Each bite offers a perfect balance of buttery richness and sweet, aromatic coconut. The texture is melt-in-your-mouth tender, making it an irresistible treat.
• Effortless Prep: With only five ingredients and a simple slice and bake method, this recipe is incredibly easy to follow, even for beginner bakers.
• Versatile & Adaptable: You can easily tweak ingredients for dietary needs, making it a healthy-ish indulgence.
• Budget-Friendly: Made with common pantry staples, it’s an economical way to satisfy your sweet tooth without breaking the bank.
• Family Favorite: Kids and adults alike adore these cookies, making them perfect for family gatherings or a sweet afternoon snack. This truly is the best coconut shortbread recipe for pleasing a crowd.
• Make Ahead Magic: The dough can be prepared in advance and stored, making it super convenient for busy schedules.

Ingredients for Slice Bake Coconut Shortbread

Gathering your coconut shortbread ingredients is the first step to baking these delightful cookies. I love how simple and straightforward the list is, proving that you don’t need a pantry full of exotic items to create something truly special. Here’s what you’ll need for this easy coconut shortbread cookie recipe:

• 1 cup unsalted butter, softened – It’s crucial for the butter to be at room temperature for that perfect creamy texture.
• 1/2 cup sugar – This provides the classic sweetness. You can use erythritol for a lower-calorie option, which I sometimes do for a lighter treat.
• 1 teaspoon vanilla extract – This enhances the overall flavor. For an extra tropical kick, I sometimes swap this for coconut extract.
• 2 cups all-purpose flour – The foundation of our shortbread. If you’re gluten-sensitive, a good quality gluten-free flour blend works beautifully too.
• 1 cup sweetened shredded coconut – This is where the magic happens! It infuses every bite with that irresistible tropical flavor. For a less sweet option, feel free to use unsweetened shredded coconut.

How to Make Slice Bake Coconut Shortbread

Making these cookies is incredibly satisfying, and I promise you’ll love the process as much as the result. This section will guide you on how to make slice and bake coconut shortbread perfectly, from mixing to baking. There’s nothing quite like the aroma of fresh shortbread filling your kitchen!

1. Step 1: First things first, in a large mixing bowl, cream together your softened butter and sugar. I usually do this for about 5-7 minutes until the mixture turns light and fluffy. This step is super important for achieving that wonderfully tender cookie texture we all adore.
2. Step 2: Next, beat in the vanilla extract until it’s thoroughly combined. You want that lovely vanilla aroma to permeate every part of the dough. If you’re going for an extra tropical vibe, now’s the time to use coconut extract!
3. Step 3: Gradually add the all-purpose flour to your creamed mixture. Mix until it’s just combined; be careful not to overmix, as that can lead to tough cookies. Then, gently fold in the sweetened shredded coconut. You’ll see the dough start to come together, ready for its transformation into delicious cookies.
4. Step 4: Now for the “slice and bake” part! Form the dough into a rectangular log, roughly 12x3x1 inches, using wax paper to help shape it. This makes slicing much easier later. Wrap the log tightly in wax paper, then refrigerate it for at least 3 hours, or even better, overnight. This chilling time is essential for easy slicing and helps the flavors meld.
5. Step 5: When you’re ready to bake, preheat your oven to 300°F (150°C). This lower temperature is perfect for shortbread, ensuring it bakes evenly to a delicate golden color without burning.
6. Step 6: Unwrap the chilled dough log. Using a sharp knife, cut it into 1/4-inch thick slices. I find that a consistent thickness helps ensure even baking. Arrange these beautiful slices about 1 inch apart on ungreased baking sheets.
7. Step 7: Bake your slice bake coconut shortbread for 18-20 minutes, or until the edges are lightly golden. Keep an eye on them; you want just a hint of color. Your kitchen will smell absolutely divine!
8. Step 8: Once baked, let the cookies cool on the baking sheet for about 5 minutes. They’ll be delicate at first. Then, carefully transfer them to wire racks to cool completely. This helps them crisp up perfectly. Now you know precisely how to make slice and bake coconut shortbread that’s utterly irresistible!

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Pro Tips for the Best Slice Bake Coconut Shortbread

I’ve learned a few tricks over the years that will elevate your slice bake coconut shortbread from good to absolutely divine. These expert tips ensure every batch you make is perfect, delivering that buttery, coconutty goodness we all crave.

• Always use good quality butter; it truly makes a difference in the flavor and texture of your shortbread.
• Don’t skip the chilling time for the dough. This is crucial for easy slicing and helps prevent the cookies from spreading too much in the oven.
• For an extra layer of flavor, lightly toast some of your shredded coconut before adding it to the dough. It brings out a deeper, richer coconut taste.
• Bake until just lightly golden at the edges. Overbaking can lead to a dry, less tender cookie, and we want that melt-in-your-mouth experience!

What’s the secret to perfect Slice Bake Coconut Shortbread?

The real secret lies in using softened butter and chilling the dough thoroughly. Softened butter creams beautifully with sugar, creating air pockets for a tender crumb. The chilling time ensures your cookies hold their shape and bake up into lovely, crispy coconut shortbread. It’s a simple step that yields amazing results.

Can I make Slice Bake Coconut Shortbread ahead of time?

Absolutely! This is one of my favorite features of this recipe. You can prepare the dough log up to 3 days in advance and keep it tightly wrapped in the refrigerator. This makes it perfect for meal prepping your desserts or having fresh cookies on demand whenever the craving strikes.

How do I avoid common mistakes with Slice Bake Coconut Shortbread?

To avoid common pitfalls, don’t overmix the dough after adding the flour, as this can develop the gluten and make your shortbread tough. Also, ensure your oven temperature is accurate; too hot, and they’ll brown too quickly, too cool, and they won’t crisp up. Finally, always chill your dough sufficiently for that perfect slice and bake texture.

Best Ways to Serve Slice Bake Coconut Shortbread

I find that part of the joy of baking is sharing and savoring the results, and these Slice Bake Coconut Shortbread cookies are no exception. They are incredibly versatile and can be enjoyed in so many delightful ways, whether you’re looking for a simple treat or a more elaborate dessert.

My absolute favorite way to enjoy these cookies is with a hot cup of coffee or a fragrant herbal tea. The buttery richness of the shortbread pairs perfectly with the warmth of the drink. For a truly indulgent experience, I sometimes serve them alongside a scoop of vanilla bean ice cream, drizzled with a touch of melted dark chocolate. This creates a wonderful contrast of temperatures and textures.

These cookies also make a fantastic addition to any dessert platter, especially if you’re aiming for a tropical coconut shortbread theme. Imagine them alongside fresh fruit like mango or pineapple, or even a light coconut panna cotta. Their vibrant flavor and delicate texture will be a hit with everyone. You could even crumble them over a fruit salad for an added crunch and burst of coconut goodness.

Nutrition Facts for Slice Bake Coconut Shortbread

I find it helpful to know what I’m eating, so here are the approximate nutrition facts for one serving of this delicious Slice Bake Coconut Shortbread. This recipe yields about 24 cookies, and these figures are based on that serving size:

• Calories: 110 kcal
• Protein: 1 g
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 0.5 g
• Sugar: 4 g
• Sodium: 50 mg
• Cholesterol: 20 mg

Nutritional values are estimates and may vary based on specific ingredients and brands used in your Slice Bake Coconut Shortbread. Enjoy these homemade coconut shortbread cookies in moderation!

How to Store and Reheat Slice Bake Coconut Shortbread

Once your delicious homemade coconut shortbread cookies have completely cooled, proper storage is key to keeping them fresh and flavorful. I always let mine cool fully on a wire rack before putting them away. This prevents any condensation that could make them soggy.

For short-term storage, place your Slice Bake Coconut Shortbread in an airtight container at room temperature. They’ll stay wonderfully fresh for up to two weeks, perfect for a quick snack or unexpected guests. If you need them to last a bit longer, you can keep them in the refrigerator for up to a month.

For long-term preservation, these cookies freeze beautifully. Wrap individual cookies or the entire cooled batch tightly in plastic wrap, then place them in a freezer-safe bag or container. They will maintain their quality for up to three months. When you’re ready to enjoy them, simply thaw them at room temperature. If you prefer them warm, a quick reheat in the oven at 300°F (150°C) for about 5-7 minutes will bring back that freshly baked crispness.

Frequently Asked Questions About Slice Bake Coconut Shortbread

What is coconut shortbread?

Coconut shortbread is a delightful twist on the classic buttery shortbread cookie, infused with the tropical flavor and texture of shredded coconut. It’s known for its rich, crumbly texture and sweet, aromatic taste. My recipe for Slice Bake Coconut Shortbread makes it incredibly easy to prepare at home, offering a perfect balance of buttery richness and coconut essence.

Can I use unsweetened coconut in this recipe?

Yes, absolutely! While I typically use sweetened shredded coconut for a richer flavor profile, you can definitely substitute unsweetened shredded coconut in your Slice Bake Coconut Shortbread. If you opt for unsweetened, you might want to slightly increase the sugar by a tablespoon or two, depending on your sweetness preference. Just remember that the texture might be slightly different.

Why is my Slice Bake Coconut Shortbread spreading too much?

If your Slice Bake Coconut Shortbread is spreading, it’s likely due to the dough not being chilled sufficiently. Chilling the dough solidifies the butter, which helps the cookies hold their shape during baking. Make sure to refrigerate the dough for at least 3 hours, or even better, overnight. Also, ensure your oven temperature isn’t too high, as excessive heat can cause premature spreading.

Can I add other flavors to my coconut shortbread?

Of course! This Slice Bake Coconut Shortbread recipe is quite versatile. For an extra citrusy kick, you could add some lime or lemon zest to the dough. A sprinkle of flaky sea salt on top before baking also enhances the flavors beautifully. Some people enjoy adding a few mini chocolate chips for a chocolate-coconut combination, creating a truly delicious coconut shortbread cookie recipe.

Variations of Slice Bake Coconut Shortbread You Can Try

One of the things I love most about this Slice Bake Coconut Shortbread recipe is how easily it can be adapted to suit different tastes or dietary needs. It’s a fantastic base for creativity in the kitchen!

• For a delightful twist on texture and flavor, try making toasted coconut shortbread. Simply spread your shredded coconut on a baking sheet and toast it in the oven for 5-7 minutes until golden brown before adding it to the dough. This deepens the coconut essence wonderfully.
• If you’re watching your sugar intake, you can easily substitute the sugar with a sugar alternative like erythritol. I’ve found this works perfectly without compromising the tender texture of the shortbread.
• To make these gluten-free, swap out the all-purpose flour for your favorite 1:1 gluten-free baking blend. You’ll still get that amazing buttery, crumbly texture in your coconut shortbread cookie recipe.
• Consider dipping half of the cooled cookies in melted dark chocolate for an extra decadent treat. The chocolate and coconut combination is always a winner and elevates the simple slice and bake shortbread with coconut to a gourmet level.

Amazing Slice Bake Coconut Shortbread in 3 Steps

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• Author: Fatima Garcia
• Total Time: 3 hours 35 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

These Slice & Bake Coconut Shortbread Cookies are a simple yet delicious tropical treat made with just five ingredients. They offer a buttery, melt-in-your-mouth experience with a delightful coconut flavor, perfect for a quick dessert or entertaining guests.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1/2 cup sugar (or erythritol for a lower-calorie option)
• 1 teaspoon vanilla extract (or coconut extract for a more tropical flavor)
• 2 cups all-purpose flour (gluten-free flour can be substituted)
• 1 cup sweetened shredded coconut (or unsweetened for a low-sugar alternative)

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Instructions

1. Cream together softened butter and sugar in a large bowl until light and fluffy, about 5-7 minutes. This step is vital for a tender cookie texture.
2. Beat in the vanilla extract thoroughly, ensuring it’s well mixed so the flavor permeates the dough.
3. Gradually add the all-purpose flour to the creamed mixture, mixing until just combined. Then, gently fold in the sweetened shredded coconut for that tropical taste.
4. Form the dough into a rectangle measuring 12x3x1 inches using wax paper. Wrap it up and refrigerate for at least 3 hours or overnight for easy slicing.
5. Preheat your oven to 300°F (150°C) to prepare for baking and get that delightful cookie aroma filling your kitchen.
6. Unwrap the chilled dough and cut it into 1/4-inch thick slices. Arrange the slices about 1 inch apart on ungreased baking sheets, then bake for 18-20 minutes, or until the edges are lightly golden.
7. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to wire racks to cool completely.

Notes

• For an extra flavor boost, sprinkle with a touch of sea salt before serving.
• Store your Slice & Bake Coconut Shortbread Cookies in an airtight container at room temperature for up to two weeks to preserve their fresh, buttery taste.
• If you want to extend freshness, keep them in the fridge for up to a month. Allow them to come to room temperature before enjoying.
• For longer storage, freeze the uncooked dough wrapped tightly in plastic wrap and then foil for up to three months. When ready to bake, thaw in the fridge overnight and slice as usual.
• If you’d like to enjoy them warm, reheat in the oven at 300°F (150°C) for about 5-7 minutes to refresh their crispness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American, Tropical

Nutrition

• Serving Size: 1 cookie
• Calories: 110 kcal
• Sugar: 4 g
• Sodium: 50 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 0.5 g
• Protein: 1 g
• Cholesterol: 20 mg

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