• Prep Time:
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  • Serves: 1 Servings

Coconut Shortbread Cookies

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Category: Desserts

 Ingredients List

  • 3/4 c Butter; softened
  • 1/3 c Sugar
  • 1 1/2 ts Vanilla extract
  • 1 3/4 c All-purpose flour
  • 1/2 ts Baking powder
  • 1/4 ts Salt
  • 1 c Flaked coconut
  • 2 Squares (2-ounce) chocolate
  • -candy coating; melted
  • Flaked coconut; toasted


Beat butter at medium speed with an electric mixer until creamy; gradually
add sugar, beating well. Stir in vanilla.

Stir together flour, baking powder, and salt; gradually add to butter
mixture, mixing well. Stir in 1 cup coconut.

Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into
desired shapes with 2-inch cookie cutters, and place on lightly greased
baking sheets.

Bake at 300° for 22 to 25 minutes or until edges are lightly browned.
Remove to wire racks to cool.

Dip edges of cookies in chocolate; dip in coconut. Place on wax paper-lined
baking sheets.

Makes 2 dozen.

NOtes: Freeze in an airtight container up to 6 months.

Southern Living Website

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