Hey ladies! It’s Janet here with an easy peasy slice-and-bake shortbread cookie that will have you set for impromptu guests or sweet cravings.
These coconut shortbread cookies are buttery, crispy, chewy, and downright addictive – plus they’ve only got 5 ingredients and take just minutes to throw together. Store the dough logs in the fridge or freezer so you can bake up a fresh batch anytime.
I like to keep one log of this cookie dough at the ready for “dessert emergencies”. Whether the pastor pops by unannounced, my book club ladies need a sweet treat, or my grandkids want after-school snacks, I’m prepared!
The recipe reminds me of the icebox cookies my mama used to make. Except these are even better with the addition of sweet coconut flakes. Every bite bursts with toasty coconut flavor.
Here’s why you need this slice-and-bake coconut shortbread recipe in your back pocket:
Only 5 ingredients you likely have on hand – butter, sugar, flour, coconut, and vanilla. Easy peasy!
Make ahead dough logs store nicely in the fridge or freezer.
Bake up cookies anytime you want warm homemade treats.
Your house will smell like coconut heaven when these are baking.
You can sneak tastes of the tasty dough when no one’s looking. Our secret!
This recipe quickly became a favorite with my book club. I like to slice the cookies thin and serve them with tea or coffee when the ladies come over to chat about the latest novel. Always a hit! The coconut gives them a delightful chewiness that we all adore.
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