Coconut Shortbread Recipe

5 5 2
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Coconut Shortbread Recipe

Read Reviews
5 5 2
Publisher Photo
"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."
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min.
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min.

Ingredients

  • 2 cups butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1/2 cup sweetened shredded 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.
Originally published as Coconut Shortbread in Quick Cooking May/June 2001, p22

Nutritional Facts

2 each: 101 calories, 6g fat (4g saturated fat), 16mg cholesterol, 64mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.

  • 2 cups butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1/2 cup sweetened shredded coconut
  • Confectioners' sugar
  1. 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.
  2. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets.
  3. 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.
Originally published as Coconut Shortbread in Quick Cooking May/June 2001, p22

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Reviews forCoconut Shortbread

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suzygirl User ID: 5509194 79363
Reviewed Dec. 22, 2012

"What a total FLOP! Did not come out good at all."

MY REVIEW
Sweet_Carol User ID: 4946561 86931
Reviewed Dec. 3, 2012

"I wish it had a photo with it as other than a roll and cut off and bake, have no idea of what all could be done. Some do need to remember that coconut is still a nut and some people may be allergic to this if they are allergic to nuts. They need to know what is in them if they have a nut allergy."

MY REVIEW
huli103 User ID: 5362065 79361
Reviewed Dec. 20, 2010

"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 :)"

MY REVIEW
myndilori User ID: 2231701 119541
Reviewed Nov. 15, 2009

"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."

MY REVIEW
joyriver User ID: 3203363 204257
Reviewed Oct. 11, 2008

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

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