Classic coconut shortbread squares that are buttery, crumbly, lightly sweet, and made with just four simple ingredients.

Scale

1 cup unsalted butter, softened

1/2 cup granulated sugar

2 cups all-purpose flour

3/4 cup shredded coconut

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1. Preheat oven to 350°F and line pan.

2. Cream butter and sugar until smooth.

3. Mix in flour and coconut.

4. Press dough into pan evenly.

5. Bake 25–30 minutes until lightly golden.

6. Cool completely and slice.

Do not overbake.

Use unsweetened coconut for best balance.

Cool fully before cutting.