Sesame Coconut Shortbreads - Light and Satisfying - The Finer Cookie


February 23, 2016


These Norwegian Sesame Coconut Shortbreads make a perfect daytime snack. The assembly is standard, but no need to bake right away. Instead wrap the dough and leave it in the refrigerator for several days. When you're ready, bake them in 30 minutes. One or two Sesame Coconut Shortbreads are enough to scratch that sweet tooth. This recipe can easily be doubled. Thanks Martha Stewart Living Everyday for this recipe.

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Print Recipe




  • 113 grams unsalted butter, room temperature
  • 148 grams sugar
  • 178 grams white bleached flour
  • 113 grams unsweetened shredded coconut
  • 71 grams sesame seeds
  • 28 grams pecans, finely chopped
  • black sesame seeds for rolling (optional)
  • 4 ounces  unsalted butter, room temperature
  • 5.25 ounces sugar
  • 6.3 ounce white bleached flour
  • 4 ounces unsweetened shredded coconut
  • 2.5 ounces sesame seeds
  • 1 ounces finely chopped pecans
  • black sesame seeds for rolling (optional)
  • 2 sticks unsalted butter, room temperature
  • ¾ cup sugar
  • 1 ½ cups white bleached flour
  • 1 cup unsweetened shredded coconut
  • ½ cup sesame seeds
  • ¼ cup pecans, finely chopped
  • black sesame seeds for rolling (optional)



  • 2 cookie sheets, a hand held or stand mixer, serrated or other very sharp knife.
  • Preheat the oven to 300F degrees.
  • Line the baking sheet with parchment, Silpat or spray lightly with cooking spray
  • Measure the butter into the mixing bowl, and set aside
  • Measure the sugar into the bowl with the butter; Measure the flour and set aside
  • Finely chop the pecans
  • Measure the coconut and sesame seeds into the same bowl.
  • Spread three sheets of plastic wrap on free counter space.


  • Beat the softened butter and sugar together until creamy and fluffy, about 2 minutes. On low speed, add the flour 1/2 cup at a time, and mix until just combined. If your stand mixture has a strong motor, add the pecans, coconut and sesame seeds and stir until combined. Otherwise, combine with a wooden spoon or your hands.
  • Roll the dough into (3) 1.5 inch diameter logs.

The cookie dough rolled 1.5 inches in diameter.
The cookie dough rolled 1.5 inches in diameter.

  • Then roll the log in black sesame seeds (optional).

cookie dough rolled in back sesame seeds.
cookie dough rolled in back sesame seeds.

  • Wrap the log in plastic, and refrigerate until firm.

Cookie dough rolled in plastic.
Cookie dough rolled in plastic.


  • When you are ready to bake the cookies, preheat the oven to 300F degrees and remove one of the rolls from the fridge. Unwrap it and with your serrated edge, cut the end off the roll. Measure 1/4 inch, and make your second cut as straight as possible.

First roll cut.
First roll cut.

Cutting the second roll.
Cutting the second roll.

Ready for the baking sheet.
Ready for the baking sheet.

  • Place them on the two sheets about 1 inch apart (they don't spread very much) and bake at 300F for about 15 minutes. Remove the trays and flip the cookies over to brown the other side.

Just out of the oven.
Just out of the oven.

  • Bake again for 5-10 minutes. Cool completely on a rack.

Sesame Coconut Shortbreads, The Finer Cookie.
Sesame Coconut Shortbreads, The Finer Cookie.

TAGS:  shortbread   sesame   coconut       LABELS: Low Sugar  Quick and Easy  Nut and Seed 



Diane   2017-03-04

These are a hit with my husband!!! Crunchy and just enough sweetness so you don't feel guilty eating them.

Kimberlie 2017-03-04

So happy. Your husband is a lucky guy that you made these for him. Thanks so much for letting me know!

Rick Robert   2017-01-06

I would take these cookies on a plane to Detroit and give them out…but not before I eat a few!! Great post.

Kimberlie 2017-01-06

Thanks Rick!

Patricia @ ButterYum   2017-01-06

How long is that Is that knife? I have a similar one by Ateco. 14 inch blade.

Kimberlie 2017-01-06

This knife is 14" Victorianox. I bought it that size to be able to cut 12" cakes into layers. It's very photogenic, isn't it.

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Sesame Coconut Shortbreads - Light and Satisfying - The Finer Cookie






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