Coconut Shortbread Cookies Recipe
Ingredients
| Butter | 1 Cup (16 tbs), softened | |
| Granulated sugar | 1⁄4 Cup (4 tbs) | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 2 Cup (32 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Flaked coconut | 2 Cup (32 tbs) | |
| Powdered sugar | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 4353 Calories from Fat 2543
% Daily Value*
Total Fat 295 g453.3%
Saturated Fat 213.2 g1066.2%
Trans Fat 0 g
Cholesterol 483.8 mg161.3%
Sodium 577.6 mg24.1%
Total Carbohydrates 407 g135.6%
Dietary Fiber 34.5 g137.8%
Sugars 184.7 g
Protein 39 g78.9%
Vitamin A 112.5% Vitamin C 4.2%
Calcium 13.7% Iron 96.1%
*Based on a 2000 Calorie diet
Directions
Mix in vanilla.
In another bowl, stir together flour and salt; gradually add to butter mixture, blending thoroughly.
Add coconut and mix until well combined.
Shape dough into a roll about 1 1/2 inches in diameter; wrap in wax paper and refrigerate until firm (at least 2 hours) or for up to 3 days.
Unwrap dough.
Using a sharp knife, cut into 1/4-inch-thick slices; place slices slightly apart on ungreased baking sheets.
Bake in a 300° oven for 20 minutes or until cookies are firm to the touch and lightly browned on bottoms.
Transfer to racks and let cool for 5 minutes.
Sift half the powdered sugar onto wax paper and transfer cookies to it in a single layer; sift additional powdered sugar on top to cover cookies lightly.
Let cookies cool completely.
Store airtight.
Chef
