Coconut Shortbread

A classic shortbread biscuit, crumbly and sweet, with the added texture and flavour of coconut shavings


  • 8oz softened butter
  • 380g caster sugar
  • 4 large eggs
  • 180g desiccated coconut plus more to decorate
  • 2.5 tsp baking powder
  • Self-raising flower (approximately 500-600g)
  • Melted chocolate to drizzle


  1. Pre-heat the oven to 180c
  2. Cream together the butter and sugar with an electric whisk until light and fluffy
  3. Beat the eggs with a fork and slowly pour into the butter and sugar mix. Continue to whisk until it is well combined.
  4. Stir in the desiccated coconut and baking powder.
  5. Gradually add enough flour to knead it into a soft dough that can be rolled out.
  6. Roll out the soft dough 1inch thick, and cut into your desired shapes. Gently run a fork over the rolled out shapes so the coconut shavings show up. Lay them flat on a greased baking tray and bake in the oven until golden brown.
  7. Once cooled, drizzle with melted chocolate and top with more coconut shavings

Check out this reel for a visual guide on how to make these more-ish cookies.

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