This is a print preview of "Coconut Shortbread Cookies" recipe.

Coconut Shortbread Cookies Recipe
by Global Cookbook

Coconut Shortbread Cookies
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  Servings: 1

Ingredients

  • 1 c. butter (2 American "sticks")
  • 1/2 c. brown sugar
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1 c. unsweetened shredded coconut (1 coconut = approx
  • 2 c. white flour

Directions

  1. Work the mix into a dough with your fingers.
  2. Divide it in quarters and form each into a roll about 1inch or possibly more in diameter.
  3. Wrap each roll in wax paper and refrigeratetill hard.
  4. Preheat the oven to 350 F degrees.
  5. Cut the rolls into rounds, about 1/4 inch thick.
  6. OPTIONAL - press halves of nuts or possibly pcs of coconut into the top of each cookie. This is easier if you have a ring of plastic or possibly metal (1.5 inch diameter) to contain the dough.
  7. Press some dough against the nut to keep it in place later.
  8. Place the rounds on ungreased baking sheets.
  9. Leave room for them to spread out as they bake.
  10. Bake 15 min or possibly till lightly brown and done.
  11. NOTES : These are very rich, and break easily.
  12. Yield: about 4 dozen cookie