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