I grew up with shortbread in the cookie jar and this toasted coconut version quickly became my go‑to when I wanted something buttery but with a bit more chew and tropical aroma. These cookies slice from chilled logs, get a crunchy sanding sugar kiss and a nutty coconut edge — perfect for gift tins, holiday baking or a simple afternoon tea. If you enjoy coconut in both sweet and savory ways, I often pair coconut-forward desserts with the deep flavors of a curry like beef pumpkin coconut curry with toasted cumin seeds for a themed dinner spread.

Why you’ll love this dish

This shortbread balances rich, cold butter with toasted coconut for texture and a whisper of cinnamon for warmth. It’s:

Easy to make ahead — dough chills into logs you can slice on demand.
Crowd-pleasing — sweet but not cloying; kids and adults both love them.
Great for gifting — the sanding sugar and coconut give them an attractive finish without fancy decorating.

“Perfectly crisp at the edges, tender in the middle, and the toasted coconut makes them feel special — a new cookie staple.” — a homemade-testers’ favorite

If you want coconut in other recipes too, try the similarly coconut-forward beef pumpkin coconut curry for a savory contrast.

How this recipe comes together

Before you begin, here’s a quick overview so you know what to expect:

Cream cold, salted butter with both sugars and vanilla until light and fluffy.
Reduce mixer speed and fold in all-purpose flour and half of the shredded coconut.
Divide dough, flavor with cinnamon, shape into logs, and chill until firm.
Brush logs with egg, roll in extra coconut, slice thin, coat with sanding sugar, then bake 10–12 minutes.

This workflow keeps the dough cold (key to clean slices) and gives you crisp edges with a tender center.

What you’ll need

255 g (1 cup + 2 tbsp) cold salted butter, cut into ½-inch pieces
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:

Unsalted butter: if using, add ¼–½ tsp salt to the dough depending on preference.
Brown sugar: dark brown adds more molasses depth; light brown keeps the flavor mild.
Coconut: use unsweetened to control sweetness. Toasting fresh coconut briefly in a dry skillet deepens flavor (see Tips).

Directions to follow

Preheat and prep: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter and sugars: In a stand mixer fitted with the paddle, beat the cold, cubed butter with granulated and brown sugar and vanilla on medium-high until the mixture lightens and becomes fluffy — about 2–3 minutes. Scrape the bowl once.
Add flour and coconut: Reduce speed to low. Gradually add the all-purpose flour and the ½ cup shredded coconut. Mix just until combined; the dough will be sandy but hold together when pressed.
Divide and flavor: Turn dough onto a clean surface. Divide into two even portions. Sprinkle about ⅜ tsp of cinnamon over each half and press gently to distribute.
Shape logs and chill: Form each portion into a 1½–2 inch log. Wrap tightly in plastic wrap and refrigerate at least 1½ hours until firm (overnight is fine).
Prepare for slicing: Line baking sheets. When chilled, unwrap logs. Brush each log evenly with the beaten egg, then roll the logs in extra shredded coconut until coated.
Slice and sugar: Using a sharp knife, slice logs into rounds about ¼ inch thick. Dip one side of each round into sanding sugar to coat. Place sugared side up on prepared sheets, leaving about 1 inch between cookies.
Bake: Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the edges are just turning golden brown. Rotate pans halfway if your oven heats unevenly.
Cool and store: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.

Best ways to enjoy it

Serve with a cup of strong coffee or tea; the butter and coconut stand up well to bold beverages.
Make a dessert plate: pair two cookies with a scoop of vanilla ice cream and a drizzle of caramel.
For gifting: stack in parchment-lined tins with a sprinkle of toasted coconut between layers for extra aroma.

Storage and reheating tips

Room temperature: Store in an airtight container for up to 5 days. Keep layers separated with parchment.
Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Dough freeze: The chilled logs can be frozen wrapped in plastic and foil for up to 2 months. Slice from partially thawed logs and bake as directed.
Food safety: Because the dough is egg‑brushed and the cookies are fully baked, store them at room temperature or refrigerated; do not leave baked goods out in direct heat.

Helpful cooking tips

Keep butter cold: Cold butter creates a short, crumbly texture and makes the logs easier to slice cleanly.
Sharp knife = clean slices: For tidy rounds, chill the logs until very firm and use a sharp, thin-bladed knife, wiping it between cuts.
Toast your coconut for extra flavor: Spread the shredded coconut on a baking sheet and toast at 325°F for 5–8 minutes, stirring once, until light golden. Cool before adding.
Even thickness matters: Aim for ¼ inch rounds so cookies bake uniformly; thicker slices need more time and risk losing the crisp edge.
Make ahead: Dough logs are a baker’s best friend — shape, chill, and slice fresh when you want warm cookies.

If you enjoy testing coconut textures between sweet and savory, compare how coconut behaves in a hearty curry like beef kofta in coconut tomato curry for inspiration.

Recipe variations

Chocolate-dipped: Dip half the cooled cookies in melted dark chocolate and let set for a richer finish.
Lime zest: Add 1–2 tsp grated lime zest to the dough for a bright citrus note that pairs well with coconut.
Almond coconut: Replace ½ cup of the flour with finely ground almonds for a nuttier shortbread.
Vegan swap: Use a solid, cold vegetable shortening or vegan butter and replace the egg wash with a nondairy milk + maple syrup mix for browning. (Texture will vary.)
Spiced version: Increase cinnamon to 1 tsp and add ¼ tsp ground cardamom for a warm spice profile.

How to plate and pair

For a simple platter, arrange cookies in a circle with a small bowl of coconut whipped cream or lemon curd in the middle. For a coffee pairing, serve on a wooden board with biscotti and dark chocolate shards.

The best way to save extras

Leftover cookies keep best in a cool, dry container with a layer of parchment between stacks. If they soften, refresh them for 3–5 minutes in a 300°F oven to crisp the edges.

FAQ

Q: Can I make the dough by hand if I don’t have a mixer?
A: Yes. Use a pastry cutter or two knives to cut the cold butter into the sugars until blended, then stir in flour and coconut with a wooden spoon until the dough holds when pressed.

Q: Why brush the logs with egg before rolling in coconut?
A: The egg wash helps the extra shredded coconut and sanding sugar adhere and promotes a golden finish when baking. For an egg-free version, use a little milk or maple syrup.

Q: How thin should I slice the logs?
A: About ¼ inch thick. Thinner slices will bake faster and be crisper; much thicker slices need longer baking and will be more tender inside.

Q: Can I toast the coconut myself and use it in the dough?
A: Absolutely. Toasting intensifies flavor. Cool the coconut completely before adding so it doesn’t melt the butter in the dough.

Q: What causes shortbread to spread too much?
A: Warm dough or too much butter will cause spreading. Keep butter chilled, don’t overwork the dough, and chill logs until firm before slicing.

Conclusion

If you want a classic shortbread with a tropical twist, these toasted coconut shortbread rounds are reliable, giftable, and full of buttery coconut flavor. For recipe inspiration and background on this cookie’s popularity, you can read the original take on toasted coconut shortbread – smitten kitchen, or see another version with helpful photos at Toasted Coconut Shortbread – Sprinkle Bakes.