Coconut Shortbread

Preparation info

  • Difficulty


  • Makes


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This cookie combines the best of all worlds—the buttery, flaky texture of shortbread with the flavor of coconut. It’s ideal with tea or coffee.


  • 3 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 1 cup fresh or frozen grated unsweetened coconut
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup plus 2 tablespoons sugar
  • 1 egg


  1. Sift together the flour and salt. Mix in the coconut.
  2. In another bowl, beat the butter and ½ cup of the sugar with an electric mixer until fluffy, about 4 minutes. Add the egg and mix well.
  3. Add the flour mixture and mix well to form a smooth dough. Wrap the dough in plastic wrap and chill for 1 hour.
  4. Preheat the oven to 325°F. Roll out the dough into a 9 × 13-inch rectangle about ½ inch thick. Slice the dough lengthwise into four equal slices, and then crosswise into six equal slices. This will give you twenty-four pieces of shortbread. Arrange on an ungreased baking sheet, leaving 1 inch between each cookie. Bake until golden brown, about 25 minutes.
  5. Remove from the pan and cool on wire racks for 10 minutes. Sprinkle the shortbread with the remaining 2 tablespoons of sugar.