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World's Best Coconut Shortbread Cookie

Updated on July 12, 2016
Buster Bucks profile image

Buster began cooking as a wee pup by watching his mother fix the kibble. He was hooked. He loves preparing -- and writing about -- food.

Incredibly Delicious Coconut Shortbread Cookies

The tastiest coconut cookie ever

I grew up in the Southern United States where coconut is used extensively in desserts. I always loved coconut cake and coconut pies.

But I wondered -- would it be possible to make a cookie loaded with coconut flavor? So I played around with possibilities. Simply adding coconut to the top of a cookie wasn't enough (though yummy) and after trial and error, came up with this recipe.

If you love coconut, you're going to flip for these cookies!

They're easy to make and the taste is, well, astonishing (if I do say so myself.) Whenever I've made them for a potluck or take a plateful to work, they're a huge hit.

Read on for all of the details.

The Ingredients

I love this cookie recipe because I always have the ingredients on hand in my kitchen.

You'll need:

1 cup of butter (2 sticks)

1/2 cup of sugar

1/2 cup of light brown sugar

1 tsp. vanilla

1 1/2 tsp. salt

2 cups flour

2 cups flaked sweetened coconut

3/4 cup pecans, chopped

How to Make The Cookies

Cream the butter with your mixer until the butter becomes lightly colored.

Add in the sugars and salt, and beat until fluffy -- usually about three or four minutes.

Add in the vanilla extract.

Pour in one cup of flour, then beat on low speed of your mixer until fully blended. Add in the second cup of flour, and beat it on low speed until fully incorporated.

Pour in the two cups of coconut, and nuts (if using) and mix with a spoon until incorporated into the cookie dough.

Chilling Your Dough -- Why This Is The Most Important Part

This next part I'm about to describe is incredibly important. I've tried baking these cookies without doing the next step, and it was a mistake. (Yeah, they were good... but this recipe is for an *astonishing* cookie.)

After you make the dough, put it into a piece of saran wrap (or wax paper) and shape it into a log. Make sure the dough is fully covered by the plastic wrap, and chill it for at least two days.

I wish I could explain what happens, but I can't. The texture and the flavor of the cookies you make from this chilled (for several days) dough is a revelation. They will be the most incredible cookies you've ever eaten. I guarantee it.

You're probably thinking: but I don't have time to make cookies one night then not bake them for another couple of days. But... yes you can. You really can.

Can't wait for two days? I've also made them after chilling for 2 hours. They're excellent -- so go ahead and do them that way. But -- take my word for it -- if you can schedule your time to allow for the extra days, you'll be glad you did.

How To Bake the Cookies

Preheat your oven to 350 degrees.

Remove the logs of dough from the fridge, then slice them into rounds about 1/3 inch thick.

Bake until they've become very lightly colored on top, usually about ten minutes.

The trick to great shortbread is to let them become just barely golden -- not brown -- so they'll retain that melt-in-your-mouth texture of the very best shortbreads.

Let the cookies cool on the baking sheet for about five minutes, then carefully remove them with a metal spatula to a towel-covered counter and come to room temperature.

That is, if you can wait! The aroma is incredible for these cookies... and they're delicious while warm (of course, what cookie isn't when it's fresh from the oven?)

Store in an airtight container for up to five days.

Enjoy!

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    • starstream profile image

      Dreamer at heart 3 years ago from Northern California

      I just bought some organic coconut oil and plan to make these cookies using some of it when my order arrives... These sound wonderful. We called this kind of chilled dough refrigerator cookies. Thanks!

    • Just Ask Susan profile image

      Susan Zutautas 3 years ago from Ontario, Canada

      I like the idea of adding coconut and pecans to shortbread and will try this when I make my shortbread for Christmas.

    • Glimmer Twin Fan profile image

      Glimmer Twin Fan 3 years ago

      These look lovely. Will try to they may get added to my Christmas cookie list this year. Yummy!

    • Buster Bucks profile image
      Author

      Buster Bucks 5 years ago from Sonoma County, California

      Hi Adele,

      Thanks! I made another batch this past weekend for a dinner party. After dinner, while we were sitting at the table, I sliced these cookies and baked them. Our guests loved eating coconut shortbread fresh from the oven with French Vanilla ice-cream.

      Buster

    • profile image

      Adele 5 years ago

      adding it to my favorites list.

    • mkvealsh profile image

      mkvealsh 6 years ago

      I have to make these for my DAD! He loves shortbread and coconut! A 2-in-1 hit!

    • Buster Bucks profile image
      Author

      Buster Bucks 6 years ago from Sonoma County, California

      Hi Lynn,

      Yes, coconut is fantastic! I hope you'll try them, this recipe makes a delicious cookie.

      Thanks for taking the time to write!

      Best regards,

      Buster

    • profile image

      Lynn 6 years ago

      You and I must be long lost relatives because I LOVE coconut too! Years ago when I made an almond joy cake to bring to a potluck, I didn't know so many people didn't like coconut, I assumed everyone did! I will try these soon...

    • Buster Bucks profile image
      Author

      Buster Bucks 6 years ago from Sonoma County, California

      Thanks for the note Chabias -- I think you're going to love these cookies.

      Best regards,

      Buster

    • chabias profile image

      chabias 6 years ago

      These sounds delicious! Going to pick up some coconut next shopping trip. Thanks for sharing, Buster!

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