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Coconut Shortbread Recipe

Ingredients

How to make it

  • In a large bowl, cream the butter and sugar until light and fluffy
  • Beat in the vanilla
  • Gradually add the flour
  • Mix well
  • Stir in the coconut
  • Shape into two 8-inch rolls
  • Wrap each in plastic wrap
  • Refrigerate for 4 hours or until firm
  • Unwrap and cut into 1/4 inch slices
  • Place 1 inch apart onto ungreased baking sheets
  • Bake at 350 F for 12-15 minutes or until the edges are lightly browned
  • Dip bothsides of the cookies in the confectioners' sugar while still warm
  • Cool on wire racks

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