Comida Kraft
Recipe Box

Coconut Shortbread

3.9
(7) 5 Reviews
Prep Time
10
min.
Total Time
1
hr.
5
min.
Servings

16 servings, 2 bars each

What You Need

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Make It

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  • Preheat oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside.
  • Beat butter and sugar in medium bowl with electric mixer on medium speed until light and fluffy. Blend in vanilla. Gradually add flour, beating on low speed after each addition until blended. Stir in coconut; press evenly onto bottom of prepared pan. Pierce with fork at 1-inch intervals all the way through to bottom of pan.
  • Bake 20 to 25 min. or until lightly browned. Cool in pan 5 min. Run small knife around edges of pan to loosen dessert. Lift dessert from pan, using foil handles. Cut warm shortbread into 32 bars with sharp knife. Cool completely. Store in tightly covered container at room temperature.

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

Special Extra

Decorate shortbread with ready-to-spread frosting or melted BAKER'S Semi-Sweet Baking Chocolate.

Variation - Star-shaped Shortbread

Use 3-inch star-shaped cookie cutter to cut warm shortbread into stars. Cool completely. Makes 10 servings.

Servings

  • 16 servings, 2 bars each

Nutritional Information

Serving Size 16 servings, 2 bars each
AMOUNT PER SERVING
Calories 200
% Daily Value
Total fat 13g
Saturated fat 8g
Cholesterol 25mg
Sodium 95mg
Carbohydrate 20g
Dietary fiber 1g
Sugars 10g
Protein 2g
   
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • tommeegurl |

    I have never made any sort of shortbread before but I love to eat it. This recipe was so easy to make and even better to eat. I used wheat flour instead of white and still delicious!

  • sheilafh |

    I used up some old coconut - less than a bag full, which is asked for in the recipe...but this simple recipe is very forgiving. And very tasty! I forgot to prick the dough, but it still turned out ok. Very quick, very easy, very tasty.

  • Zeemunee |

    I might be missing something here, but this recipe left a lot to be desired. The end product tasted too floury, and the batter was so thick and sticky that it was difficult to spread on the bottom of the pan. When I did get it spread, it was extremely thin, almost like there should have been more batter. I don't think that I would make this again.

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