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Ingredients
| sweetened flaked coconut meat: 4 cups |
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 9 Tbl |
| salt: 1 tsp |
| unsalted butter: 1 cup (room temperature) |
| vanilla extract: 1 1/2 tsp |
Coconut Shortbread - John Ash & Co. Restaurant, Santa Rosa,
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
24 serving(s)
Tags
- Preheat oven to 350°F.
- Lightly butter two 9-inch diameter tart pans with removeable bottoms.
- Mix sweetened flaked coconut, flour, sugar and salt in large bowl with electric mixer.
- Add butter and vanilla and beat until well combined.
- Divide dough between prepared tart pans and press to cover botooms. Refrigerate 15 minutes.
- Bake shortbreads until golden brown, about 25 minutes. Cool 5 minutes.
- Remove pan sides from shortbreads. Cut each shortbread into 12 wedges. If wedges are moist or soft, place on cookie sheet and bake until crisp, up to 7 minutes more. Cool completely. (Can be made 1 week ahead. Store in airtight container at room temperature.).