When you mix up the dough, be sure your butter is nice and softened for best results. Just beat with the sugar til light and fluffy – takes 5 minutes tops.
Form logs, wrap in plastic wrap, and chill at least 2 hours before slicing and baking. I froze my logs so I’d have cookies anytime. Just microwave 30 seconds to soften before slicing.
Bake at 300F until lightly golden at the edges, about 20-25 minutes. Let cool and enjoy these tender treats! Store in an airtight container up to 1 week.
I’d love to hear if you try these easy coconut shortbread cookies, ladies! Send me a picture and let me know if they became your new go-to slice-and-bake.
Ingredients
1 cup butter softened
3/4 cup granulated sugar
1 tsp vanilla extract
1/8 tsp salt
13/4 cups all-purpose flour
1 cup sweetened shredded coconut
Instructions
Beat butter and sugar until light and fluffy. Mix in vanilla and salt.
Stir in flour and coconut until combined.
Form dough into 2 logs, 12 x 3 x 1-inches. Wrap in plastic wrap and chill at least 2 hours.
Preheat oven to 300F. Slice logs into 1/3-1/2 inch slices. Bake on parchment lined baking sheets for 20-25 minutes until lightly golden at edges.
Let cool completely before storing airtight. Enjoy!
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