Coconut Shortbread – a delicious recipe with butter, sugar, vanilla, flour, 'S ANGEL. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F.
2
Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
3
Grease foil; set aside.
4
Beat butter and sugar in medium bowl with electric mixer on medium speed until light and fluffy.
5
Blend in vanilla.
6
Gradually add flour, beating on low speed after each addition until blended.
7
Stir in coconut; press evenly onto bottom of prepared pan.
8
Pierce with fork at 1-inch intervals all the way through to bottom of pan.
9
Bake 20 to 25 min.
10
or until lightly browned.
11
Cool in pan 5 min.
12
Run small knife around edges of pan to loosen dessert.
13
Lift dessert from pan, using foil handles.
14
Cut warm shortbread into 32 bars with sharp knife.
15
Cool completely.
16
Store in tightly covered container at room temperature.
497
kcal
Calories
35
g
Fat
45
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3/4 cup (1-1/2 sticks) butter, softened, 1/2 cup sugar, 1 tsp. vanilla, 1-1/2 cups flour, and more.
Yes, Coconut Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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