Easy Coconut Shortbread Cookies To Slice and Bake (No Eggs) (2024)

Last updatedAugust 29, 2023

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Sneak Peek: This Easy Coconut Shortbread Cookie recipe makes a thin, crispy, and chewy (because of the coconut) slice-and-bake shortbread cookie. Keep a roll of dough in the freezer for “sweet” emergencies or unexpected visitors. Bonus: No eggs!!

Easy Coconut Shortbread Cookies To Slice and Bake (No Eggs) (1)

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Grandma called them icebox cookies. But we call them coconut shortbread cookies. Think of them as the original slice-and-bakes, but fresher and tastier. You can store the dough in your fridge or freezer instead of an icebox. 😉

Five Good Reasons To Keep Coconut Shortbread Cookie Dough in Your Freezer at All Times

Shaped cookie dough logs are handy for “sweet” emergencies like unexpected company, a last-minute cookie tray, or a sneaky sugar attack.
Only five ingredients (but the dough must be chilled before baking).
Satisfy your coconut cravings.
The way your house smells when baking these cookies is better than any scented candle.
Sh-h-h. 🤫 The dough is tasty, too. Read my raw cookie dough story at the end of this post.

Add this super simple cookie to your collection if you are a coconut lover. They’re great on their own, but they also play nicely with a simple dessert like vanilla bean posset with lemon, microwave pastry cream, or creme brulée. We like to crumble them to sprinkle on our homemade yogurt.

Happy Bakers Speak Up

“I just made these tonight for my husband who LOVES coconut. They are fantastic!!! This is a keeper recipe. Thanks for sharing.”—APRIL F.

Ingredients and Substitutions

BUTTER: Next to coconut, butter is the star ingredient. You could substitute coconut oil for the butter if you like.
SUGAR: Granulated sugar is best here. Anything else will change the texture and taste, which isn’t all bad–just different.
VANILLA EXTRACT: Try almond extract if you prefer or don’t have vanilla. Use half as much almond as you would vanilla.
FLOUR: All-purpose flour is recommended. Bleached or unbleached–it doesn’t matter.
COCONUT: This recipe was formulated for flaky, sweetened coconut. Substitute unsweetened coconut if your sweet tooth is better controlled than mine.

Easy Coconut Shortbread Cookies To Slice and Bake (No Eggs) (2)

How To Make Coconut Shortbread Cookies

Easy Coconut Shortbread Cookies To Slice and Bake (No Eggs) (3)

Easy Coconut Shortbread Cookies To Slice and Bake (No Eggs) (4)

Easy Coconut Shortbread Cookies To Slice and Bake (No Eggs) (5)

Frequently Asked Questions

1. Are coconut shortbread cookies good to mail?

These lovely but delicate cookies are not good travelers. That is to say, no US Mail or UPS. On the other hand, they are perfect for a party, shower, a Christmas cookie tray, or a teatime snack.

2. How long can I store the dough in the freezer?

The dough will keep in the freezer for 2-3 months. Double-wrap the dough to avoid freezer burn.

3. How long will baked shortbread cookies stay fresh?

Store them in an air-tight container for up to a week. Store in the freezer for 2-3 weeks.

4. How can I keep the shortbread dough from spreading too much while baking?

1. The cookie dough must be well-chilled. Either freeze for two hours before baking or chill the dough in the refrigerator overnight.
2. Cover your cookie sheet with parchment paper. It helps to prevent spreading.
Since there is no baking powder in these cookies, they will spread some. You won’t have to wait long for the cookies to cool and get crispy.

5. The dough is hard to slice when it’s frozen. Any suggestions?

1. Let the dough sit on the counter for a few minutes. It makes a big difference.
2. Warm your knife (serrated works best) by running it under hot water or dipping it in a container of hot water.
3. Put the dough log in the microwave and use the DEFROST cycle to soften it–less than a minute. It doesn’t take long, so stand by.

Parting thoughts: My mom was ahead of her time when she engaged in aversion therapy with my pre-teen self. One time, I asked her if I could make an entire recipe of Butterscotch Refrigerator Cookies for the sole purpose of eating the dough. She said, “yes.” So, I made a batch and ate most of it immediately.

I never made that recipe again. Instead, I make these shortbread cookies and enjoy them baked (one at a time, mostly 😉)

If you like shortbread cookies, look at these Pink Simple Iced Shortbread Cookies. If you’re into coconut, check out this Quick Coconut Cake With White Cake Mix. It’s a Pinterest favorite.

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Easy Slice and Bake Coconut Shortbread Cookies Recipe

By Paula Rhodes

These Easy Coconut Shortbread Cookies are simple, buttery slice-and-bake cookies. Keep the dough in the freezer for “sweet” emergencies.

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5 from 38 votes

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Video

Prep time: 2 hours hours 15 minutes minutes

Cook time: 30 minutes minutes

Total time: 2 hours hours 45 minutes minutes

Ingredients

1 cup (227 g) butter softened
¾ cup (150 g) granulated sugar
1 teaspoon vanilla extract
⅛ teaspoon table or sea salt
1 ¾ cups (210 g) unbleached, all-purpose flour
1 cup (80 g) flaked or shredded coconut plus some for covering the log of dough

Instructions

Mix 1 cup (227 g) butter until creamy. Add 3/4 cup (150 g) granulated sugar and beat until light and fluffy. Add 1 teaspoon vanilla extract and ⅛ teaspoon table or sea salt. Add 1 3/4 cups (210 g) unbleached, all-purpose flour, then 1 cup (80 g) flaked or shredded coconut , and mix well.
Form dough into 12 x 3 x 1-inch log. Wrap in plastic wrap or wax paper. I like to form a log into a shape that will result in rectangular cookies when sliced.
Optional: Sprinkle the wax paper or plastic wrap with about 1/4 cup of loose coconut. Lay the shaped log on top of the coconut and roll it to press the coconut into the sides.
Freeze at least 2 hours or refrigerate overnight.
Preheat your oven to 300˚F (150˚C).
Slice dough into 1/3 to 1/2-inch slices and arrange 1 inch apart on a silicone mat or parchment paper-covered cookie sheet.
Bake for 20-30 minutes. Edges should begin to turn golden.

Equipment

Nutrition

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