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.
Ingredients
- 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)
Instructions
- 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.
- Beat in the vanilla extract thoroughly, ensuring it’s well mixed so the flavor permeates the dough.
- 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.
- 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.
- Preheat your oven to 300°F (150°C) to prepare for baking and get that delightful cookie aroma filling your kitchen.
- 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.
- 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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