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Coconut Shortbread

 Coconut Shortbread
"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."
60 ServingsPrep: 15 min. + chilling Bake: 15 min.


  • 2 cups butter, softened
  • 1 cup sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 4 cups all-purpose flour
  • 1/2 cup flaked coconut
  • Confectioners' sugar


  • 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.