Coconut Shortbread
Coconut Shortbread is a buttery, crumbly cookie that combines the classic Scottish shortbread texture with the tropical flavor of shredded coconut. It's typically made from a simple base of butter, sugar, flour, and generous amounts of desiccated coconut, often pressed into a pan and cut into wedges or rectangles. While shortbread originates from Scotland, this coconut variation is popular in many Commonwealth countries and tropical regions.
🍽️ Nutrition at a glance
This treat is high in fat and carbohydrates, primarily from butter and coconut, with minimal protein. A single serving (about one cookie) provides roughly 100-150 calories, along with some dietary fiber from the coconut and small amounts of minerals like iron and manganese.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 3 g |
| Carbs | 32 g |
| Fat | 16 g |
| Fiber | 1.5 g |
| Sugar | 18 g |
| Sodium | 120 mg |
| Iron | 1.2 mg |
| Calcium | 30 mg |
| Magnesium | 15 mg |
| Phosphorus | 45 mg |
| Potassium | 90 mg |
| Vitamin B1 (Thiamine) | 0.05 mg |
| Vitamin B2 (Riboflavin) | 0.03 mg |
| Folate | 12 µg |
Per 2 cookies (56 g) · estimated, varies by recipe
💡 What's interesting
Coconut shortbread is a fascinating cultural hybrid, merging the Scottish tradition of shortbread (historically associated with celebrations like Hogmanay) with tropical ingredients. Nutritionally, the coconut adds a unique source of medium-chain triglycerides (MCTs) compared to standard shortbread.
