2 1/4 cups all-purpose flour
1 cup sweetened flaked coconut, toasted
1/2 cup powdered sugar
1/2 cup sugar
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1 cup milk chocolate chips
- Shortbread can be frozen. Wrap in plastic food wrap; place in container with tight-fitting lid or resealable freezer bag up to 2 months.
- To toast coconut, spread coconut into single layer on ungreased baking sheet. Bake at 350°F., stirring occasionally, for 5 to 7 minutes or until lightly browned.