Coconut Shortbread Cookies

Annnd we’re back! The week officially starts today for our family! With John home yesterday, I wanted to take advantage of the bit of extra time I had to do some baking. Inspired by cookies in my dad’s hotel room, I baked up some coconut shortbread cookies.

The first time we went down to Waikiki to visit the family at their hotel, the girls and I were sent home with a box of cookies from Honolulu Cookie Company. At Honolulu Cookie Co, they make delicious pineapple shaped shortbread cookies in many flavors.

I made coconut short bread earlier this year, and luckily enough, I had just bought a pineapple shaped cookie cutter earlier that day! My cookie cutter came from this adorable shop on Pearl Harbor, but Amazon has them too!

Shortbread cookies are SO easy to make, and a little toasted coconut adds extra texture and flavor! I went an extra step, and drizzled some chocolate over the baked cookies, to make them slightly similar to some of the cookies that Honolulu Cookie Co has.

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Coconut Shortbread Cookies

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An easy to make cookie, with a sweet tropical twist!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

For cookies

• 1 cup sweetened shredded coconut
• 1 cup butter, room temperature
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 2 1/2 cups flour

Instructions

1. Preheat oven to 325 degrees F.
2. Even spread shredded coconut on a parchment lined baking sheet. Bake for 5-6 minutes, or until most flakes have been toasted. Mix twice to ensure even baking. Cool slightly.
3. Beat butter and sugar in a mixing bowl at medium speed, until light and fluffy (approximately 2 minutes). Add vanilla and toasted coconut and mix to combine. Slowly incorporate flour to the butter mixture, until it forms a ball of dough. You may not need the full 2 1/2 cups.
4. Roll dough on a lightly floured surface, to approximately 1/4" thick. Use a cookie cutter to cut cookies, then transfer to a parchment lined baking sheet.
5. Bake for 15-16 minutes, or until the edges of the cookies start to brown. Remove from oven, and allow to cool on cookie sheet slightly, before cooling completely on a wire rack.
6. Top with melted chocolate and/or coconut flakes if desired.

Notes

Cookies may need more or less time in the oven, depending on the size of your cookie cutters.