An Italian in my Kitchen · by Rosemary Molloy
Coconut Shortbread
NUTRITION · PER SERVING92M COOK
CAL 7%·PRO 3%
CARBS 10G31% OF CAL
2G FIBER0G ADDED0G INTRINSIC5G OTHER3G TOTAL SUGAR
FAT 10G65% OF CAL
7G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buttery shortbread cookies with toasted coconut that melt in your mouth. Easy to make with just six ingredients.
dessertamericanbaked good🍪 sheet pan🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- ¾ cup unsweetened coconut shredded (toasted)
- ¾ cup unsalted butter softened
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
- 1½ cups all purpose flour
- ¼ teaspoon salt (if using salted butter then add a pinch of salt)
- 2-3 tablespoons unsweetened coconut
At a glance
PER SERVING · TIME 92M
CAL 7%·PRO 3%
CARBS 10G31% OF CAL
2G FIBER0G ADDED0G INTRINSIC5G OTHER3G TOTAL SUGAR
FAT 10G65% OF CAL
7G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 12m
- Sodium
- 31mg
- Total sugar
- 3g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 66mg
- Calcium
- 6mg
- Iron
- 0.33mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 31MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.