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Coconut shortbread cookies can provide several health and nutritional benefits, particularly if they are made with wholesome ingredients. Here are some potential benefits:


1. Dietary fiber: Coconut contains dietary fiber, which is beneficial for digestion and can help regulate bowel movements. Shortbread cookies made with coconut can contribute to your daily fiber intake.


2. Medium-chain triglycerides (MCTs): Coconut is rich in MCTs, which are a type of healthy fat that can be quickly converted into energy by the body. MCTs have been associated with various health benefits, including improved cognitive function and increased satiety.


3. Essential nutrients: Coconut is a good source of essential minerals such as manganese, copper, and selenium. These minerals play important roles in various bodily functions, including metabolism, antioxidant defense, and immune system support.


4. Antioxidants: Coconut contains antioxidants, such as phenolic compounds, which can help protect the body against oxidative stress and reduce inflammation.


5. Gluten-free option: Shortbread cookies made with coconut can be a suitable choice for individuals who follow a gluten-free diet. Coconut flour or other gluten-free flours can be used as a substitute for wheat flour in the recipe.


However, it’s important to note that while coconut shortbread cookies can offer some health benefits, they are still treats and should be consumed in moderation. They are typically high in calories, added sugars, and saturated fat, which should be considered if you are watching your overall calorie or fat intake.


To make healthier coconut shortbread cookies, you can consider using alternative sweeteners like honey or maple syrup instead of refined sugars, opting for whole-grain flours, and using coconut oil or healthier oil alternatives in moderation.





1 cup butter – (2 sticks, softened)

¾ cup granulated sugar

1 teaspoon vanilla extract

⅛ teaspoon of salt

1 ¾ cups unbleached, all-purpose flour

1 cup flaked or shredded coconut plus some for covering the log of dough


Mix 1 C butter until creamy. Add ¾ C sugar and beat until light and fluffy. Add 1 teaspoon vanilla extract. Gradually add in 1¾ C flour, then 1 C coconut, and mix well.

Form dough into 12 x 3 x 1-inch log. Wrap in plastic wrap or wax paper. I like to form a log into a shape that will result in rectangular cookies when sliced.


Optional: Sprinkle the wax paper or plastic wrap with about 1/4 cup of loose coconut. Lay the shaped log on top of the coconut and roll it to press the coconut into the sides.


Freeze at least 2 hours or refrigerate overnight. Preheat your oven to 300˚F (150˚C). Slice dough into 1/3 to 1/2-inch slices and arrange 1 inch apart on a silicone mat or parchment paper-covered cookie sheet. Bake for 20-30 minutes. Edges should begin to turn golden.


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