Creamsicle Coconut Chews
Servings Prep Time
2dozen 5minutes
Cook Time
Servings Prep Time
2dozen 5minutes
Cook Time
Shortbread Ingredients
Coconut Mixture Ingredients
Glaze Ingredients
  1. Preheat the oven to 350 degrees and spray the bottom and sides of a 13×9 pan with cooking spray.
  1. Beat butter and sugar together with a mixer until well combined.
  2. Sitr in flour with a spoon or baking spatula.
  3. Press into the bottom of a 13×9 pan.
  4. Bake at 350 for 12-15 minutes.
Coconut Mixture
  1. In a small to medium mixing bowl, stir together all ingredients in this section with a wooden spoon or baking spatula.
  2. Pour on top of cooked shortbread and spread evenly over the top so all of the shortbread is covered.
  3. Bake at 350 for 20 minutes and remove from the oven for the final time.
  1. In the last few minutes while your cookies are baking in the last step, heat butter in a small pan on the stove until it melts completely.
  2. Stir in remaining ingredients until mixed thoroughly into a sugary glaze.
  3. When your cookies are done baking and the coconut mixture on top has turned a golden brown, pour the glaze over the cookies and spread evenly.
  4. Allow to cool thoroughly so the glaze is set. Then, cut into bars to serve.
Recipe Notes

This recipe is adapted from a copy of Betty Crocker’s Cooky Book from the 1960s, with a few changes that I think make it even more delicious.

These cookies are great to make ahead of time because they taste even better after a day or two of the caramelized coconut mixture sharing some of its sweetness with the shortbread.