Coconut Shortbread Recipe


Health IndexJust EnjoyCuisine


 Butter3 Ounce (75 Gram)
 Malted milk biscuits6 Ounce, finely crushed (175 Gram)
 Caster sugar8 Ounce (225 Grams)
 Milk5 Tablespoon
 Coconut2 1⁄2 Ounce, desiccated (65 Grams)
 Plain chocolate2 Ounce (50 Grams)

Nutrition Facts

Serving size: Complete recipe

Calories 2944 Calories from Fat 1354

% Daily Value*

Total Fat 155 g238%

Saturated Fat 96.8 g483.9%

Trans Fat 0 g

Cholesterol 190.4 mg63.5%

Sodium 60.2 mg2.5%

Total Carbohydrates 381 g126.9%

Dietary Fiber 13.8 g55.2%

Sugars 295.4 g

Protein 20 g39.9%

Vitamin A 44% Vitamin C 3.9%

Calcium 13.3% Iron 19.6%

*Based on a 2000 Calorie diet


Grease and base line a 23 x 15 cm/9x6 in shallow tin and make a greaseproof paper piping bag.
Melt the butter and stir in the biscuit crumbs.
Press the mixture into the prepared tin and level the surface with the back of a metal spoon.
Place the biscuit base in the refrigerator while making the topping.
Dissolve the sugar in the milk over a low heat, then bring to the boil and boil gently for about 10 minutes, or until the temperature reaches 116C/240F.
Remove the pan from the heat and stir in the coconut.
Pour the mixture over the biscuit base quickly, spreading it evenly.
Leave until half set, then mark the coconut shortbread into 16 fingers.
Cut it into pieces when quite cold.
Meanwhile, melt the chocolate in a basin over a saucepan of hot water.
Pour the chocolate into the paper piping bag.
Cut a tiny hole in the point of the bag and pipe a zig zag pattern down the length of the fingers.
Leave the chocolate to set before serving the shortbreads.