Coconut Shortbread Cookies

Shortbread Coconut Cookies 🥥

Buttery, tender shortbread meets sweet coconut for the dreamiest melt-in-your-mouth bite. Finished with a chocolate brush for that perfect coconut shell look.

Ingredients

2 cups butter (4 sticks), room temperature
1 ½ cups granulated sugar
1 tablespoon vanilla extract

1/2 teaspoon almond extract
½ teaspoon salt
3 cups all-purpose flour
2 ½ cups sweetened shredded coconut, pulsed until a fine powder

For Coloring
Brown gel food coloring or dark cocoa powder
White gel food coloring

For Finishing
½ cup melted chocolate

Directions

1. Pulse the shredded coconut in a food processor until fine and smooth.

2. In a large bowl, mix butter and sugar until soft and creamy. Add vanilla and salt. Mix in flour, then fold in the ground coconut. *You could also add 1/2 teaspoon of coconut extract instead of almond extract if desired.

3. Split the dough evenly into two small bowls. Add a teaspoon of brown and one teaspoon of white to the second bowl. Use gloves to mix the colors.

4. Roll each dough ball into a ¼-inch thick disc, wrap in plastic wrap and freeze for 1 hour.

5. Using a three inch cookie cutter, make 3-inch circles. Place one brown and one white circle into each round cavity if the silicone mold.

6. Bake at 400°F for 15 minutes. Allow to chill.

7. Refrigerate for one hour until firm.

8. Brush melted chocolate over the tops using a small paintbrush to create a coconut shell look.

Styling Notes

Serve in a bowl or crate with real coconuts for that beachy, elevated moment.