Beat first six ingredients at medium speed with an electric mixer until dry ingredients are moistened. Press dough evenly into 2 lightly greased 9-inch tart pans or cake pans.
Bake at 350F for 25 minutes or until lightly browned. Let stand 5 minutes. Cut each shortbread into 12 wedges. Place wedges on a large ungreased baking sheet; bake 5 more minutes or until crisp. Remove to wire racks to cool. Trim coconut from edges of shortbread; drizzle with melted chocolate, if desired.
To make ahead: Place baked and cooled shortbread wedges between layers of wax paper in an airtight container, and freeze up to one month, if desired. Bring to room temperature and drizzle with melted chocolate before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (56g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 97 (39%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 20.4mg||6 %|
|Sodium 217.2mg||7 %|
|Potassium 55.2mg||1 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 37g|
|Protein 1.5g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 251
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