When it comes to cookie recipes, you can never go wrong with a shortbread. It’s a cookie that’s subtly sweet and buttery as can be– what’s not to like! I’ve made many variations over the years, but hadn’t ever tried incorporating coconut until now. Let me tell you, I’ve been missing out! The rich and nutty coconut flavor pairs beautifully with this classic cookie. Let’s get into how they’re made.

You’ll start out by creaming one cup of butter, then mix in granulated sugar, a splash of vanilla, and a sprinkle of salt. Next, mix in the flour until just combined, then the shredded coconut. Divide the dough in two even portions and roll it into a log shape. I pressed my dough logs so they had flat sides, creating a square cookie. You’re welcome to stick with a round shape if you prefer that.

Let the dough chill for at least 4 hours or overnight. We want it rock solid all the way through! Preheat your oven and take the cookies out of the fridge right before you’re ready to bake them. Slice into cookies about ½-inch thick and bake them for 20 minutes or until the edges are barely starting to brown. Enjoy!