Side Pannel
Coconut Shortbread Cookies
Coconut Shortbread Cookies
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
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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