Chocolate Coconut Shortbread Slice Food
SLICE & BAKE COCONUT SHORTBREAD COOKIES
Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. -Roberta Otto, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut., Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight., Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE COCONUT SHORTBREAD SLICE
My old host mom always make this for visiters and I loved it. When my sister came to AUS to visit me first time, she loved it too and took some to Japan. and all of my family in Japan loved it!!!
Provided by tomoko matsunaga
Categories Dessert
Time 35m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven for 300*F.
- 8.
- In a bowl, mix butter and caster sugar until creamy.
- Add self-raising flour, coconut, pinch of salt and mix well.
- Grease a square slab pan with butter.
- Press evenly into prepared pan.
- Bake until the top gets nice and brown color.
- while baking biscuits base, prepare icing for the top.
- Mix all icing ingredients well.
- When biscuits base baked, spread icing mixture all over the top while base is still hot.
- cool in pan.
- Cut into pieces and eat!
Nutrition Facts : Calories 237.1, Fat 14.7, SaturatedFat 11.1, Cholesterol 19.8, Sodium 174.7, Carbohydrate 25.8, Fiber 2.1, Sugar 17.4, Protein 2
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