Coconut Shortbread - John Ash & Co. Restaurant, Santa Rosa,

Total Time
45mins
Prep 20 mins
Cook 25 mins

Crisp, buttery coconut shortbread cookies. Published in Bon Appetit, February 1993.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Lightly butter two 9-inch diameter tart pans with removeable bottoms.
  3. Mix sweetened flaked coconut, flour, sugar and salt in large bowl with electric mixer.
  4. Add butter and vanilla and beat until well combined.
  5. Divide dough between prepared tart pans and press to cover botooms. Refrigerate 15 minutes.
  6. Bake shortbreads until golden brown, about 25 minutes. Cool 5 minutes.
  7. 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.).
Most Helpful

5 5

These are so good!! I love coconut and shortbread so this is an amazing combo! I made 1/2 the recipe since I only have 1 tart pan and cut them into slices like a pizza. I ended up cooking it for an extra 5 minutes on a cookie sheet and they turned out golden and crispy. Will be making these again, I cannot stop eating them! Made for 123Hits.

4 5

Delicious.......I did have to bake mine the extra time, but turned out beautifully. I think it's time to have my oven adjusted again! I've never tried shortbread with coconut, but rest assured I will be making this again. Thnx for sharing your recipe, swissms. Made for PRMR tag game.