Recipe by JamesDean'sGirl
I got this recipe from my sister-in-law. I usually make these around Christmas, but sometimes, when that unique coconut flavor comes craving, I indulge and make these buttery bars. My sister-in-law uses untoasted coconut, but my family prefers it toasted.
Top Review by Dorel
I am sorry but these did not have the flaky shortbread that I expected. I thought 2 2/3 cup coconut seemed like a lot so I weighed out 7 oz and it came to just over 2 cups so I went with that. They came out quite hard and I only baked them for 20 min. I won't make them again.
- 3⁄4 cup butter, softened
- 1⁄2 cup sugar
- 1 teaspoon vanilla
- 1 1⁄2 cups flour
- 2 2⁄3 cups shredded coconut, lightly toasted (7 oz.)
- powdered sugar (optional) or melted chocolate, for garnishing (optional)
Directions See How It's Made
- Line a 9 x 13 baking pan with foil or parchment paper extending over the pan's edges to form handles; grease foil.
- Cream together the butter and sugar with an electric mixer on medium speed for 2 minutes, or until light and fluffy.
- Add the vanilla; blend well.
- Gradually blend in the flour on low speed until combined.
- Stir in the coconut by hand.
- Press the dough evenly into the prepared pan with your fingertips.
- Pierce the dough with a fork at 1-inch intervals all the way through to the bottom of the pan.
- Bake in a preheated 325°F oven for 20-25 minutes or until lightly browned.
- Cool in the pan on a wire rack for 5 minutes.
- Run a knife around the edges of the pan to loosen shortbread from the sides.
- Lift the "cookie" from the pan using the excess foil for handles.
- Cut the warm shortbread into shapes using your favorite cookie cutters.
- Cool completely.
- Dust with powdered sugar or drizzle with melted chocolate.
- Store cookies airtight.