Coconut Shortbreads

Ingredients

1- 7 oz. bag sweetened coconut 3 cups
1 1/2 c. flour
6 1/2 Tbsp. sugar
3/4 tsp. salt
6 Tbsp. unsalted butter room temperature
1 tsp. vanilla

Instructions

Preheat oven to 350°. Lightly butter a 9″ tart pan with removable bottoms. Mix the butter and sugar together in bowl using a fork. Mash it and keep mashing it until you have a creamy mixture. Add in the coconut, salt, vanilla extract and flour. Using your fingers, mix this together until you have a ball. Do not over mix it. Press the dough into the buttered tart pan. Refrigerate 15 minutes.
Bake shortbreads until golden brown, about 25 – 30 minutes. Cool 5 minutes. Remove pan sides from shortbread. Cut each shortbread into 12 wedges. If wedges are moist or soft, place on cookie sheet and bake until crisp, up to 7 minutes more. Cool completely. Can be made 1 week ahead. Store in airtight container.

Recipe Notes

*Note: The recipe called to put the coconut, flour sugar and salt in large mixer bowl fitted with paddle attachment. Then add butter and vanilla and beat until well combined. I like doing this recipe by hand. Also, my shortbread took more like 30-32 minutes to bake.