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There’s something utterly delightful about the sound of a knife sliding through chilled dough, especially when it leads to a treat as scrumptious as Slice & Bake Coconut Shortbread Cookies. Just the thought of these buttery bites transports me to a sun-kissed beach with palm trees swaying in the gentle breeze. With only five ingredients, this recipe proves that simple can be spectacular—no fancy techniques or extensive prep time required.

Imagine sharing these melt-in-your-mouth cookies with friends over coffee, their tropical aroma filling the room, instantly setting a relaxed vibe. Whether you’re looking for a quick dessert idea or a way to impress your guests without breaking a sweat, these cookies are your answer. Ready to dive into a world of flavor and ease? Let’s get baking!

Why You’ll Love Slice & Bake Coconut Shortbread Cookies

Simplicity at its finest: With just five easy-to-find ingredients, this recipe makes baking a delight, even for busy schedules.

Tropical escape: Each bite brings a burst of coconut flavor that transports you to sandy beaches and sunshine.

Quick preparation: You can whip up the dough in minutes and store it in the fridge, ready to bake whenever a sweet craving strikes.

Endless variations: Feel free to get creative—add chocolate chips or nuts for an added crunch!

Impressive presentation: These cookies look stunning and are perfect for sharing—your friends will be begging for the recipe!

Start enjoying these delicious treats today and explore other delightful options with our easy cookie recipes.

Slice & Bake Coconut Shortbread Cookie Ingredients

For the Dough
• Butter – Use unsalted butter for better control over the cookie’s sweetness.
• Sugar – Sweetness is key; consider erythritol for a lower-calorie cookie.
• Vanilla Extract – It enhances the overall flavor; substitute with coconut extract for an extra tropical vibe.
• All-Purpose Flour – Provides structure; feel free to use gluten-free flour, but it may change the texture.
• Sweetened Shredded Coconut – This adds delightful coconut flavor; unsweetened coconut is a great low-sugar alternative.

Storage Tip
• Airtight container – Keep your cookies in an airtight container at room temperature for up to two weeks, ensuring freshness and flavor.

How to Make Slice & Bake Coconut Shortbread Cookies

Cream Butter and Sugar: In a large bowl, cream together softened butter and sugar until light and fluffy, about 5-7 minutes. This step is vital for a tender cookie texture.
Incorporate Flavors: Beat in the vanilla extract thoroughly, ensuring it’s well mixed so the flavor permeates the dough.
Mix Dry Ingredients: 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.
Shape the Dough: 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 Oven: Preheat your oven to 300°F (150°C) to prepare for baking and get that delightful cookie aroma filling your kitchen.
Slice and Bake: 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.
Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to wire racks to cool completely.

Optional: Sprinkle with a touch of sea salt before serving for an extra flavor boost.

Exact quantities are listed in the recipe card below.

Expert Tips for Slice & Bake Coconut Shortbread Cookies

Chill the Dough: A crucial step! Chilling prevents the cookies from spreading too much and keeps them perfectly shaped.
Keep Butter Softened: Ensure your butter is softened adequately. Cold butter can lead to lumpy dough, affecting the texture of your cookies.
Slicing Technique: Use a sharp knife to slice the dough after chilling. This ensures clean edges for beautiful cookies that bake more evenly.
Watch the Bake Time: Ovens may vary, so keep an eye on your cookies during the last few minutes. Bake until edges are lightly golden for the best results.
Customize Your Cookies: Feel free to include additions like chocolate chips or nuts to personalize your Slice & Bake Coconut Shortbread Cookies and enhance the tropical flavor.

What to Serve with Slice & Bake Coconut Shortbread Cookies?

Looking to create the perfect culinary experience to accompany your delightful cookies?

Fresh Fruit Salad: Bright, juicy fruits complement the buttery cookies and add a refreshing contrast. Tropical fruits like mango and pineapple enhance the cookie’s theme!
Rich Chocolate Fondue: Dip pieces of cookie into warm, melted chocolate for a decadent twist, creating a delightful contrast of flavors and textures.
Creamy Coconut Ice Cream: A luscious scoop of coconut ice cream echoes the tropical flavors of the cookies, making for an indulgent dessert pairing.
Sweet Iced Tea: The light sweetness of iced tea provides a perfect balance to the richness of the cookies, making it a refreshing afternoon treat.
Decadent Coffee: A warm cup of coffee enhances the buttery notes, creating a cozy atmosphere perfect for sharing stories or enjoying a moment of relaxation.
Lemon Meringue Pie: The tartness of lemon pie contrasts beautifully with the sweetness of the cookies, adding an exciting flavor dimension to your dessert table.
Coconut Mojito: For a fun twist, serve these cookies alongside a refreshing coconut mojito. The minty brightness counteracts the richness!

Indulge in these tasty pairings and elevate your cookie experience to new heights!

Storage Tips for Slice & Bake Coconut Shortbread Cookies

Room Temperature: Store your cookies in an airtight container at room temperature for up to two weeks to preserve their fresh, buttery taste.
Refrigerator: If you want to extend freshness, keep them in the fridge for up to a month. Just allow them to come to room temperature before enjoying.
Freezer: 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.
Reheating: 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.

Make Ahead Options

These Slice & Bake Coconut Shortbread Cookies are perfect for busy weeknights or spontaneous gatherings! You can prepare the dough up to 3 days in advance; simply shape it into a rectangle and refrigerate it wrapped in wax paper. This keeps it fresh and makes slicing a breeze when you’re ready to bake. If you want even more convenience, consider freezing the wrapped dough, where it will maintain quality for up to a month. When you’re ready to enjoy these delightful treats, just slice the chilled dough and bake as directed. With this make-ahead approach, you’ll have delicious cookies with minimal last-minute effort, making dessert a joyful, stress-free experience!

Slice & Bake Coconut Shortbread Cookie Variations

Feel free to let your creativity shine and customize this recipe to match your taste preferences!

Coconut Extract: Swap out vanilla extract for coconut extract to infuse your cookies with a richer coconut flavor. Trust me, it’s heavenly!
Dark Chocolate: Add mini dark chocolate chips or chunks for a delightful contrast to the coconut sweetness. A simple twist that elevates these cookies beautifully.
Nuts Galore: Mix in chopped macadamia nuts or almonds for a nutty crunch. Their roasted flavor pairs perfectly with coconut’s tropical essence.
Toasted Coconut: Use toasted shredded coconut instead of sweetened for an intensified nutty flavor. Toasting brings out those crisp, caramel notes that make every bite enticing.
Lime Zest: Incorporate a teaspoon of fresh lime zest into the dough to brighten and lift the overall flavor profile. It’s like a tropical vacation in your mouth!
Spicy Kick: For the adventurous, add a pinch of cayenne pepper or chili flakes. The heat balances the sweetness, crafting a surprisingly delightful experience.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend. Your cookies will still taste great, just a little different in texture.
Maple Sweetness: Replace sugar with maple syrup for a hint of that distinct flavor. Ensure to cut back on other liquids slightly, as syrup will add more moisture.

Get ready to explore flavors beyond the original recipe—your next favorite variation awaits!

Slice & Bake Coconut Shortbread Cookies Recipe FAQs

What type of coconut should I use for the cookies?
Absolutely! For a sweeter treat, use sweetened shredded coconut, as it adds both flavor and texture to the cookies. If you prefer a less sugary version, unsweetened shredded coconut works perfectly too—just be mindful that it will result in a less sweet cookie overall.

How should I store my Slice & Bake Coconut Shortbread Cookies?
You can keep your cookies in an airtight container at room temperature for up to two weeks, ensuring they retain their scrumptious buttery flavor. If you want to keep them fresher for longer, consider refrigerating them for up to a month. Just remember to let them come back to room temperature before indulging!

Can I freeze the dough for later use?
Very! Freezing the uncooked dough is a fantastic option. Wrap the shaped dough tightly in plastic wrap and then in foil, ensuring no air is trapped inside, and you can store it in the freezer for up to three months. When you’re ready to enjoy cookies, simply thaw it in the fridge overnight, slice, and bake as usual!

What should I do if my cookies spread too much while baking?
Don’t worry, it happens! If your cookies spread excessively, ensure the dough is properly chilled before slicing. If you skip this step or if your butter is too soft, it can lead to spreading. For future batches, you can also add a little extra flour to help the cookies maintain their shape—just a couple of tablespoons can make a difference.

Are there any allergy considerations with this recipe?
Of course! If you or someone you’re baking for has allergies, be mindful of the ingredients. This recipe includes gluten from all-purpose flour, but you can use a gluten-free blend to make it suitable for those with gluten sensitivities. Additionally, check the packaging of your coconut and butter for potential allergens.