Fresh King Coconut Recipes




		Recipe Ideas COCONUT SHORTBREAD COOKIES 2 sticks (1 cup) unsalted butter, softened 1/2 cup granulated sugar 1/2 cup firmly packed dark brown sugar 1/2 teaspoon salt 1/4 teaspoon vanilla extract 3/4 cup fresh coconut 1 1/2 cups all-purpose flour
Cream butter with granulated sugar and brown sugar in a bowl with an electric mixer until mixture is light and fluffy. Add salt, vanilla and 1/4 cup of the coconut and beat until combined well. Add flour 1/4 cup at a time, beating until mixture is just combined. Divide the dough into 4 balls, roll the balls in the remaining coconut and on each of 2 baking sheets press 2 of the balls into inch rounds. With the tines of a fork, score each round into 6 wedges and prick the edges decoratively. Bake in the middle of a preheated 325-degree oven for 20 to 30 minutes or until just firm. Cut halfway through each round along the prick marks, transfer the shortbread to racks and let cool completely.