Coconut Shortbread Cookies

Here’s a delicious recipe for Coconut Shortbread Cookies — buttery, crumbly, and with a lovely coconut twist. Perfect for tea time or gifting!

🥥🍪 Coconut Shortbread Cookies

🕒 Prep Time: 15 min

🕒 Bake Time: 20–25 min
🍽️ Makes about 24 cookies

🧂 Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 3/4 cup powdered sugar

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• 1 cup shredded sweetened coconut

• 1/4 tsp salt

🔪 Instructions:

1. Preheat Oven:
   325°F (165°C). Line baking sheets with parchment paper.

2. Cream Butter & Sugar:
   In a large bowl, beat the softened butter and powdered sugar until creamy and fluffy. Mix in vanilla extract.

3. Add Dry Ingredients:
   Gradually add flour, shredded coconut, and salt. Mix until a soft dough forms.

4. Shape Cookies:
   Roll dough into 1-inch balls and place on baking sheet, spaced about 2 inches apart. Flatten slightly with your palm or a fork.

5. Bake:
   Bake 20–25 minutes until edges are lightly golden but centers remain pale.

6. Cool:
   Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

🍴 Tips:

• For extra flavor, toast the shredded coconut lightly before mixing in.

• Drizzle with melted chocolate once cooled for a fancy touch.

• Store in an airtight container at room temperature for up to a week.