Description
A simple recipe for coconut shortbread cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream the softened butter and powdered sugar.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until combined.
- Fold in the shredded coconut.
- Shape the dough into balls and place them on a baking sheet.
- Flatten each ball slightly with a fork.
- Bake for 15-20 minutes or until the edges are golden.
- Let the cookies cool on a wire rack.
Notes
- Store cookies in an airtight container.
- Customize by adding chocolate chips or nuts.
- Use unsweetened coconut for a less sweet cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Coconut Shortbread Cookies