Line 13x9-inch baking pan with foil extending over edges to form handles. Grease foil.
Beat butter, sugar and vanilla in medium bowl with electric mixer on medium speed 2 minutes or until well blended. Gradually beat in flour on low speed until blended. Stir in coconut. Press dough evenly into prepared pan with hands. Pierce dough with fork at 1-inch intervals all the way through to bottom of pan.
Bake at 325°F for 20 to 25 minutes or until lightly browned. Cool in pan 5 minutes. Run knife around edges of pan to loosen shortbread from sides. Lift from pan using foil as handles. Using star-shaped cookie cutter or large sharp knife, cut warm shortbread into stars or bars. Cool completely. Decorate with melted BAKER'S Semi-Sweet Baking Chocolate Squares, if desired. Store shortbread in airtight container.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 bars or 10 stars
* 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.