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5 from 4 votes

Coconut Shortbread Cookies

Soft coconut shortbread cookies baked with a hint of lemon and toasted coconut!
Author Diana
Servings 25 cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • ½ cup shredded coconut toasted
  • ½ cup granulated sugar
  • 1 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 cup butter 2 sticks cold butter - cut into 1-tablespoon pieces

For glaze:

  • cup dark chocolate melted
  • 1 tbsp shredded coconut toasted


  • Preheat oven to 180c.
  • Combine coconut, sugar, lemon juice, flour and vanilla extract in a food processor. Pulse a few times until combined.
  • Add the butter and pulse more until dough is combined and smooth. The dough will be a bit dry but that's okay. Lightly knead the dough until smooth, but if the dough is still too dry you can add a tbsp of water.
  • Shape dough into a ball, and roll out on a lightly floured surface. Cut out cookies using the cookie cutters.
  • Place cutouts on parchment paper on a baking sheet and bake for 15 minutes.
  • Transfer cookies to a wire rack, when completely chilled drizzle with melted chocolate and sprinkle with toasted shredded coconut.


Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Sodium: 5mg | Potassium: 19mg | Sugar: 4g | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.6mg