COCONUT SHORTBREAD
We're fans of all kinds of shortbread! But this one, made with lightly toasted coconut, is our new favorite.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- 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.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 105 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 10 g, Protein 2 g
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