Coconut Shortbread Cookies

Coconut Shortbread Cookies

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  • 4 ounces shortening
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup sugar
  • 1 cup all-purpose flour
  • 1 cup unsweetened shredded coconut


Using an electric mixer, beat shortening until slightly soft. Add vanilla, salt and sugar; beat to mix. On low speed, gradually add flour; beat just until the mixture holds together. Add coconut and mix briefly until incorporated.

Turn dough out onto a large cutting board, and with your hands, form it into a 8-inch long log. Chill dough until firm, at least 30 minutes.

During the last 10 minutes of chilling, preheat oven to 350° F and adjust 2 racks to divide the oven into thirds. Line 2 baking sheets with parchment paper and set aside.

Using a sharp knife, slice the log into 24 cookies. Place cookies at least 1 inch apart on the prepared baking sheets. Bake for 12 to 15 minutes, until cookies are golden brown and crispy.

Cool cookies on baking sheets for a few minutes until they’re firm enough to be handled. With a wide spatula, transfer to racks to cool. Store in an airtight container.

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