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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."
  • Total Time
    Prep: 15 min. + chilling Bake: 15 min.
  • Makes
    5 dozen

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