Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
Beat butter and sugar in medium bowl with mixer until light and fluffy. Blend in vanilla. Gradually add flour, beating well after each addition. Stir in coconut.
Press coconut mixture 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 5 min.
Run small knife around edges of pan to loosen shortbread. Use foil handles to remove shortbread from pan. Cut warm shortbread into 16 bars. Cool completely.
Indulge in a treat occasionally and give yourself permission to enjoy it in moderation. Healthy eating is about making good choices most of the time.
Decorate cooled shortbread with ready-to-spread frosting or melted BAKER'S Semi-Sweet Chocolate.
Use a 3-inch star-shaped cookie cutter to cut the warm shortbread into 10 star shapes. Cool completely. Makes 10 servings.
How to Store
Store in tightly covered container at room temperature.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.