Coconut Shortbread

Coconut Shortbread
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Toasted coconut adds unbelievable flavor and texture to this easy pat-in-the-pan cookie.
20 min
Prep Time
1:00
Total Time
48 cookies

Ingredients

2 1/4 cups
all-purpose flour
1 cup
Land O Lakes® Butter, softened
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

Directions

  1. Heat oven to 325°F. Combine flour, butter and 1/2 cup toasted coconut, powdered sugar, sugar, cream of tartar and baking soda in large bowl. Beat until mixture forms a dough.
  2. Press into ungreased 13x9-inch baking pan. Bake for 28 to 32 minutes or until edges are golden brown. Immediately sprinkle with chocolate chips. Let stand until chips are melted; spread chips evenly with spatula. Sprinkle with remaining coconut. Cut into triangles.

Recipe Tips

- 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.

Nutrition Facts (1 cookie)

Calories
90
Cholesterol
10mg
Carbohydrates
10g
Protein
<1g
Fat
5g
Sodium
50mg
Dietary Fiber
0g

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