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Coconut Shortbread

Fresh.n.Natural's picture
Ingredients
  Butter 1 Cup (16 tbs)
  Brown sugar 2 Tablespoon
  Unbleached white flour 2 Cup (32 tbs)
  Pure vanilla extract 1 Teaspoon
  Unsweetened shredded coconut 1 Cup (16 tbs)
  Salt 1⁄8 Teaspoon
Directions

1. Cream the butter and sugar together very well.
2. Add the remaining ingredients and, with a wooden spoon or the fingers, work into a dough. Form into a roll about 9 inches long and 1 inch in diameter. Wrap in wax paper and chill for several hours, or overnight.
3. Preheat the oven to 350 degrees.
4. Cut the rolls into 1/4-inch-thick rounds and place on ungreased baking sheets. Bake for 10 minutes, or until lightly browned and done.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Everyday

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4.18125
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3337 Calories from Fat 2128

% Daily Value*

Total Fat 245 g377.2%

Saturated Fat 169.2 g846.1%

Trans Fat 0 g

Cholesterol 483.8 mg161.3%

Sodium 307.3 mg12.8%

Total Carbohydrates 259 g86.3%

Dietary Fiber 22.4 g89.8%

Sugars 38.3 g

Protein 36 g72.4%

Vitamin A 112.5% Vitamin C 2.3%

Calcium 11.9% Iron 87%

*Based on a 2000 Calorie diet

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Coconut Shortbread Recipe Video