ADVERTISEMENT
### Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup powdered sugar
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract
– 1 1/2 cups sweetened shredded coconut
– Optional: 1/2 cup chopped white chocolate or chocolate chips (for an extra touch of sweetness)
### How to Make Slice & Bake Coconut Shortbread Cookies:
#### Step 1: Cream the Butter and Sugar
1. **Cream together the butter and powdered sugar**: In a large bowl, use an electric mixer to cream the softened butter and powdered sugar until the mixture is light and fluffy. This step is key to achieving a melt-in-your-mouth texture in the cookies.
#### Step 2: Add the Dry Ingredients
1. **Add the flour and salt**: Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed until combined. The dough should come together and form a crumbly texture.
2. **Add vanilla**: Stir in the vanilla extract for a bit of flavor depth.
#### Step 3: Incorporate the Coconut
1. **Add the shredded coconut**: Fold in the sweetened shredded coconut until it is evenly distributed throughout the dough. If you’re adding white chocolate or chocolate chips, this is the time to incorporate them as well.
#### Step 4: Shape the Dough
1. **Form the dough into a log**: Roll the dough into a log shape about 2 inches in diameter. The dough will be slightly sticky, so you can use a piece of wax paper or plastic wrap to help shape the log.
2. **Chill the dough**: Wrap the dough log tightly in plastic wrap and refrigerate it for at least 2 hours, or up to overnight. Chilling the dough helps it hold its shape when slicing and ensures that the cookies don’t spread too much during baking.
#### Step 5: Slice and Bake
1. **Preheat the oven**: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. **Slice the dough**: Once the dough has chilled, remove it from the fridge and slice it into 1/4-inch thick rounds using a sharp knife. Place the slices onto the prepared baking sheet, spacing them about 1 inch apart.
3. **Bake**: Bake the cookies for 12-15 minutes or until the edges are lightly golden. Keep an eye on them, as they can go from perfectly golden to overbaked quickly.
4. **Cool**: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
#### Step 6: Enjoy!
Once your **Slice & Bake Coconut Shortbread Cookies** are cooled, they’re ready to enjoy! The result is a perfectly crisp and buttery cookie with just the right amount of coconut flavor. Serve them with a cup of tea, coffee, or hot chocolate for the ultimate cozy treat.
### Tips for Success:
– **Chill the dough**: Don’t skip the chilling step! It helps the dough firm up and makes it easier to slice. Plus, it prevents the cookies from spreading too much in the oven.
– **Customize the flavor**: If you want a bit more flavor, add a teaspoon of almond extract or coconut extract to enhance the coconut flavor.
– **Storage**: Store these cookies in an airtight container at room temperature for up to one week. They also freeze well—just layer them between sheets of wax paper and store in a freezer-safe bag for up to three months.
– **Make them festive**: For a holiday twist, you can dip half of the cookie in melted white or dark chocolate after baking and sprinkle with extra coconut or crushed nuts.
### Why This Slice & Bake Coconut Shortbread Recipe is a Winner
There’s something truly magical about a simple shortbread cookie that melts in your mouth, and the addition of coconut takes these cookies to a whole new level. Whether you’re making them for a special occasion or just because, **Slice & Bake Coconut Shortbread Cookies** are sure to be a hit. They’re easy to prepare, wonderfully flavorful, and so satisfying to eat. Plus, they’re customizable—whether you add chocolate, sprinkle some powdered sugar, or keep them simple, they’re always delicious.
This recipe is perfect for cookie lovers who appreciate a little bit of sweetness without overwhelming flavors. And with the slice-and-bake method, they come together with minimal effort, making them an ideal treat for both beginner bakers and seasoned pros alike.
### Conclusion
These **Slice & Bake Coconut Shortbread Cookies** are everything you want in a cookie: simple, buttery, and full of flavor. The coconut adds a delightful chewiness that pairs beautifully with the crisp shortbread texture. Whether you enjoy them as an everyday snack or bring them to your next party or gathering, they’re sure to disappear fast. Give this recipe a try and see why they’re bound to become a family favorite!
ADVERTISEMENT
