Slice and Bake Coconut Shortbread Cookies


  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 cup sweetened shredded coconut


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut.
  • Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight.
  • Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets.
  • Bake 18-20 minutes or until edges are light golden. Cool on pans 5 minutes. Remove to wire racks to cool. Yield: about 4 dozen.
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Slice and Bake Coconut Shortbread Cookies

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