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  1. Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.

  2. Mix all the dough ingredients, by hand or mixer, until a well-blended, cohesive dough forms; this will take about 2 minutes at medium-low speed in a stand mixer.

  3. Scoop the dough by the tablespoon and pat into rounds 1/2" thick. Roll the edges in toasted coconut. Place the cookies on the prepared baking sheet, spacing them 1" apart.

  4. Bake for 10 to 14 minutes, until just browned on the bottom. Remove from the oven and let cool completely on the baking sheet.

  5. Store in an airtight container on the counter for up top 10 days.

Tips from our Bakers

  • For flavored variations, add up to a tablespoon of lemon or orange zest (grated rind), or a teaspoon of ground cinnamon or vanilla extract.
  • For crunchier cookies, substitute vegetable shortening for half the butter.
  • This recipe can also be made in a stoneware shortbread pan. Press the cookie dough evenly into the lightly greased pan. Bake at 350°F for 22 to 25 minutes, until the edges are dark golden and the surface is pale golden.
  • Join King Arthur baking instructor, Libby Treadway and her son as they bake Coconut Flour Shortbread together from start to finish. Watch Baking Coconut Flour Shortbread with Kids now.