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Toasted Coconut Shortbread

Toasted Coconut Shortbread: Irresistibly Buttery Bliss

Delight in the festive flavors of Toasted Coconut Shortbread, a buttery cookie with a hint of cinnamon, perfect for the holidays.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 1 hour 30 minutes
Total Time 1 hour 57 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Danish
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup cold, softened butter Use margarine for dairy-free option
  • ½ cup granulated sugar Consider coconut sugar for a healthier choice
  • ½ cup brown sugar Substitute with more granulated sugar if needed
  • 1 teaspoon vanilla extract Almond extract can be swapped for a different twist
  • 2 cups all-purpose flour A gluten-free blend works as a substitute
  • 1 cup unsweetened shredded coconut Replace with finely chopped nuts if allergic
  • 1 teaspoon cinnamon Nutmeg can be used for a slightly different flavor
  • 1 large egg Use a flax egg for a vegan alternative
  • ½ cup sanding sugar Granulated sugar can be used instead
For the Cinnamon Swirl
  • 1 tablespoon cinnamon Consider adding nutmeg or ginger for a twist

Equipment

  • mixing bowl
  • hand mixer
  • baking sheet
  • parchment paper
  • plastic wrap
  • sharp knife
  • oven

Method
 

Step-by-Step Instructions for Toasted Coconut Shortbread
  1. Cream together butter, granulated sugar, and brown sugar until light and fluffy. Stir in vanilla extract, then gradually add flour and shredded coconut. Mix until combined.
  2. Divide dough in half, sprinkle cinnamon over each portion, and fold into the dough. Shape each into a log and chill for at least 1.5 hours.
  3. Preheat oven to 350°F. Line baking sheets with parchment paper.
  4. Unwrap dough, brush with beaten egg, roll in shredded coconut, and slice into ¼-inch thick rounds. Dip one side in sanding sugar.
  5. Arrange cookies on baking sheets and bake for 10-12 minutes until lightly golden. Cool on sheets before transferring to a wire rack.

Notes

These cookies are freezer-friendly. Store frozen logs and bake fresh cookies as needed.