Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4029/Coconut_Shortbread
Coconut Shortbread
Yield: About 5 dozen
Ingredients
| 2 |
cups |
butter, softened
|
|
|
| 1 |
cup |
sugar
|
|
|
| 2 |
teaspoons |
vanilla
|
|
|
| 4 |
cups |
flour
|
|
|
| 1/2 |
cup |
flaked coconut
|
|
|
|
|
Confectioners sugar
|
|
|
Directions:
In a mixing bowl, cream butter, sugar and vanilla. Gradually add flour. Stir in coconut.
Shape into two 8-inch rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/4 inch slices. Place 1-inch apart on ungreased baking sheets.
Bake at 350 degrees for 12-15 minutes or until lightly browned at edges. Dip both sides in confectioners sugar while warm. Cool on wire racks.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4029/Coconut_Shortbread