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Coconut Shortbread Recipe

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"My niece makes this shortbread for special occasions," writes Wauwatosa, Wisconsin's Nancy Siefert. "My family enjoys the rich flavor of these cookies so much, I bake them all year long."

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Coconut Shortbread Recipe

Prep: 15 min. + chilling Bake: 15 min.

Yield: 60 Servings

15 15 30

Ingredients

2 cups butter, softened
1 cup sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 cup flaked coconut
Confectioners' sugar

Directions

In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in coconut. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 12-15 minutes or until edges are lightly browned. Dip both sides of cookies in confectioners' sugar while warm. Cool on wire racks. Yield: 5 dozen.

Nutritional Facts 1 serving (2 each) equals 101 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 64 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Originally published as Coconut Shortbread in Quick Cooking May/June 2001, p22

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Reviews for Coconut Shortbread (3)

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Reviewed on Dec. 20, 2010 by huli103

These are very easy to make & taste amazing!!! I had to package them as soon as they were cool so I would not eat anymore :)

Reviewed on Nov. 15, 2009 by myndilori

One of my favorite cookies now. I never tell people that they are coconut because they will not try them, but even sworn coconut haters have loved them once they tried them. The coconut adds sweetness, not a strong coconut flavor. The dough freezes beautifully in rolls. Slice the rolls and you have fresh baked cookies in minutes. These rolls of dough make wonderful gifts and cost a lot less than ready bake cookies from the store.

Reviewed on Oct. 11, 2008 by joyriver

This is super yummy! One of my family's favorites. Nice for Christmas plates.