Coconut Shortbread Cookies Recipe

Summary

CourseMethod
DishMain Ingredient

Ingredients

 Butter1 Cup (16 tbs), softened
 Granulated sugar1⁄4 Cup (4 tbs)
 Vanilla1 Teaspoon
 All purpose flour2 Cup (32 tbs)
 Salt1⁄4 Teaspoon
 Flaked coconut2 Cup (32 tbs)
 Powdered sugar1 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 mg

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

In large bowl of an electric mixer, beat butter until creamy; add granulated sugar and beat until smooth.
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.
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