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Coconut Shortbread

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Member since 2007
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Serves 40 | Prep Time 10 | Cook Time 25

Why I Love This Recipe

My mom use to make these when I was younger. I usually skip the Vanilla and Coconut extracts (Cause most coconut extract seems to be imitation) Instead I use 1 TB Malibu Coconut Rum. I just made these (Pictured) and instead of the malibu, I used 1/4 tsp Lime Oil and 1/4 tsp Fresh Lime zest along with the 1/2 tsp Vanilla... Delicious Coconut/Lime shortbreads.... I would also say that they would be just as good with lemon, especially if 1 side were dipped in White Chocolate.

Ingredients You'll Need

1 cup unsalted butter
3/4 cup sugar
1/2 tsp Vanilla extract
1/2 tsp Coconut Extract
1 3/4 cups AP-Flour
1 cup Angel flaked Coconut


Cream butter and sugar until light & fluffy

Add Vanilla and Coconut extract and mix till combined

Add flour knead by hand

Knead in coconut

Refrigerate dough for 2 hours

or wrap in wax paper and roll into a cylinder, place in the freezer for 1 hour and slice into 1/2 inch rounds;

Preheat oven to 300 degrees

If refrigerated - Roll on floured board and cut with a round cutter;

or press into a shortbread mold.

Bake on a parchment lined baking sheet for 25 minutes.

Questions, Comments & Reviews

Shane another delicious recipe from you. You are a fine asset to BakeSpace.

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