Coconut Shortbread Recipe
Ingredients
| Butter | 1 Cup (16 tbs) | |
| Brown sugar | 2 Tablespoon | |
| Unbleached white flour | 2 Cup (32 tbs) | |
| Pure vanilla extract | 1 Teaspoon | |
| Unsweetened shredded coconut | 1 Cup (16 tbs) | |
| Salt | 1⁄8 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3337 Calories from Fat 2128
% Daily Value*
Total Fat 245 g377.2%
Saturated Fat 169.2 g846.1%
Trans Fat 0 g
Cholesterol 483.8 mg161.3%
Sodium 307.3 mg12.8%
Total Carbohydrates 259 g86.3%
Dietary Fiber 22.4 g89.8%
Sugars 38.3 g
Protein 36 g72.4%
Vitamin A 112.5% Vitamin C 2.3%
Calcium 11.9% Iron 87%
*Based on a 2000 Calorie diet
Directions
2. Add the remaining ingredients and, with a wooden spoon or the fingers, work into a dough. Form into a roll about 9 inches long and 1 inch in diameter. Wrap in wax paper and chill for several hours, or overnight.
3. Preheat the oven to 350 degrees.
4. Cut the rolls into 1/4-inch-thick rounds and place on ungreased baking sheets. Bake for 10 minutes, or until lightly browned and done.
Chef
