Coconut Shortbread
Coconut Shortbread Image

Coconut Shortbread

Toasted coconut adds unbelievable flavor and texture to this easy pat-in-the-pan cookie.

48
cookies
20 min
PREP TIME
1 hr
TOTAL TIME

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

How to make

  1. STEP 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. STEP 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.

Tip #1

- Shortbread can be frozen. Wrap in plastic food wrap; place in container with tight-fitting lid or resealable freezer bag up to 2 months.

Tip #2

- 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

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

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