Toasted Coconut Shortbread
Photo © Deb Perelman
- 1/2 cup (about 1.5 ounces) unsweetened shredded coconut
- 3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, room temperature
- 1/2 cup plus 1 teaspoon sugar
- 1/2 to 3/4 teaspoon coarse kosher salt
- 1/2 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- This recipe is vegetarian
- Produce
- Coconut, unsweetened (1/2 cup)
- Cooking & Baking
- All purpose flour (1 1/3 cups)
- Kosher salt, coarse (1/2 teaspoon)
- Sugar (1/2 cup)
- Vanilla extract (1/2 teaspoon)
- Dairy
- Butter, unsalted (3/4 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published February 10, 2009 (4 years ago).
23 people saved this recipe.
