I first made these toasted coconut shortbread cookies on a rainy afternoon when I wanted something buttery and slightly tropical without a fuss. They’re crisp at the edges, tender in the center, and lined with toasted coconut for a nutty, fragrant finish — the kind of cookie that disappears at parties and keeps well in a tin. If you already love a classic shortbread, this is the next-level version; it’s essentially the same simple technique with coconut folded in for texture and flavor. For a faster baseline shortbread, I sometimes compare the technique to a simple buttery shortbread when I’m explaining why the cold butter is so important.

Why you’ll love this dish

This toasted coconut shortbread is special because it takes a pantry-friendly shortbread and upgrades it with toasted coconut and a whisper of cinnamon. It’s:

Easy to make with common ingredients.
Kid-friendly and great for bake sales.
Perfect for holidays, afternoon tea, or gifting in cookie tins.
Flexible: you can roll the logs in extra coconut or sanding sugar for a festive look.

“Buttery, crisp edges and a warm coconut note — the kind of cookie people ask for seconds on without prompting.”

The recipe is straightforward but depends on one technique — cold butter and short handling — to keep the texture delicately crumbly rather than cakey.

How this recipe comes together

Before you bake, here’s the quick process so you know what to expect:

Cut cold salted butter into pieces and beat briefly with both sugars and vanilla into a light, fluffy masa.
Gently fold in flour and shredded coconut until the dough just comes together.
Divide, press cinnamon into each half, shape into logs, and chill until firm.
Brush logs with egg, roll in extra coconut and sanding sugar, slice thin, then bake until edges are golden.

Because the butter stays cold until beating and the dough chills before slicing, the cookies hold a clean shape and develop flaky edges in the oven. For why coconut works so well in both sweet and savory recipes, I sometimes point readers to a coconut-forward slow meal like this coconut-forward slow-cooker curry, which highlights how toasty coconut changes texture and aroma.

Gather these items

255 g (1 cup + 2 tbsp) cold salted butter, cut into ½-inch pieces (use unsalted if you prefer; see notes)
100 g (½ cup) granulated sugar
55 g (¼ cup) light brown sugar, packed
1 tsp vanilla extract
255 g (1¾ cups) all-purpose flour
45 g (½ cup) unsweetened shredded coconut, plus extra for rolling
¾ tsp ground cinnamon
1 large egg, well beaten (for brushing)
Sanding sugar for coating

Notes and substitutions inline:

If using unsalted butter, add ¼ tsp fine salt to the dry ingredients.
You can substitute sweetened shredded coconut if you like a sweeter, chewier crust, but reduce the granulated sugar by 1–2 tbsp.

Step-by-step instructions

Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Beat the butter and sugars: In a stand mixer fitted with the paddle (or in a bowl with a hand mixer), beat the cold butter pieces with granulated and brown sugar and the vanilla for 2–3 minutes — you want the mixture to look lighter and a bit fluffy, not melted.
Add dry ingredients: Add the flour and ½ cup shredded coconut gradually, mixing on low until the dough just comes together. Avoid overmixing; the dough should hold when pressed but remain slightly crumbly.
Divide and season: Turn the dough onto a work surface and split it into two equal portions. Sprinkle ⅜ tsp cinnamon over each half (you can divide the ¾ tsp) and press lightly so the cinnamon is incorporated near the surface for a warm spice note.
Shape and chill: Shape each half into a log about 1½–2 inches in diameter. Wrap each log tightly in plastic wrap and chill for at least 1½ hours until firm. Chilling makes thin, even slices possible.
Prepare for baking: When chilled, brush each log with the beaten egg, roll in extra shredded coconut to coat, then slice into ¼-inch rounds. Dip the cut edges or top of each slice in sanding sugar for sparkle.
Bake: Place cookies 1 inch apart on prepared sheets. Bake 10–12 minutes, until edges are just golden — watch closely; coconut can brown quickly.
Cool: Let cookies rest on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Best ways to enjoy it

Serve with a bright, citrus tea (green tea with lemon) or a bold espresso to balance the buttery sweetness.
Plate a trio: one toasted coconut shortbread, a lemon curd tartlet, and fresh berries for a pretty dessert plate.
Make a cookie sandwich by spreading dulce de leche or coconut cream between two rounds for a special treat.

Storage and reheating tips

Room temperature: Store in an airtight tin at room temperature for up to 5 days. Place a piece of parchment between layers to prevent sticking.
Refrigeration: Not necessary; refrigeration can dry shortbread faster.
Freezing: Freeze baked cookies in a single layer on a sheet, then transfer to a sealed container for up to 3 months. Thaw at room temperature. You can also freeze unbaked logs tightly wrapped and slice from partially thawed logs.
Safety: Because these are baked goods with no perishable fillings, standard room-temperature storage is safe. If you sandwich with cream or fresh fruit, refrigerate and consume within 48 hours.

Pro chef tips

Keep butter cold: Cube the butter and chill it again briefly before beating if your kitchen is warm. Cold butter yields flakier shortbread.
Don’t overwork the dough: Mix until just combined. Overmixing develops gluten and yields a tougher cookie.
Thin slices bake evenly: Aim for ¼-inch slices. If slices are thicker, increase bake time by a few minutes and watch for browning.
Toast coconut first for more depth: If you prefer an extra toasty flavor, spread the shredded coconut on a baking sheet and toast at 325°F for 5–8 minutes, stirring once, until golden. Use cooled toasted coconut in the dough and for rolling. Also see a savory way coconut is used in recipes like this thai coconut curry dumpling soup when exploring coconut’s versatility.
Egg wash optional: The beaten egg helps sanding sugar adhere and promotes a glossier finish; you can omit it for a fully vegetarian-friendly cookie and press sanding sugar onto raw slices gently before baking.

Creative twists

Chocolate-dipped: Dip half of each cooled cookie in melted dark or milk chocolate and let set for contrast.
Citrus zest: Add 1 tsp of finely grated lime or orange zest to the dough for brightness.
Almond coconut: Swap 30 g of the flour for almond flour for a tender, nutty bite.
Gluten-free: Substitute a 1:1 gluten-free flour blend and chill the dough longer; texture will be slightly more delicate.
Spiced version: Increase cinnamon to 1 tsp and add ⅛ tsp ground cardamom for a warmly spiced cookie.

Your questions answered

Q: Can I use unsalted butter instead of salted?
A: Yes. Use unsalted and add ¼ tsp fine salt to the flour before mixing to control salt level accurately.

Q: How long do the dough logs need to chill?
A: At least 1½ hours is ideal. If you’re short on time, 30–45 minutes in the freezer will firm them enough to slice, but they may spread slightly more in the oven.

Q: Can I freeze the unbaked logs?
A: Yes — wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before slicing, or slice from partially frozen for cleaner cuts.

Q: My coconut browns too fast while baking — help!
A: Brush the logs lightly with egg and watch the first batch closely; if coconut browns too quickly, lower oven temp by 10–15°F and add a minute or two to bake time.

Q: Are these cookies suitable for gifting?
A: Absolutely. They keep well in tins and look festive when rolled in sanding sugar and extra coconut.

Conclusion

If you’d like another take on toasted coconut shortbread or want inspiration from a long-tested home cook, this toasted coconut shortbread – smitten kitchen post is a classic reference with similar techniques. For a slightly more decorative, holiday-style version and extra rolling tips, this Toasted Coconut Shortbread – Sprinkle Bakes tutorial has helpful photos and variations.