Monday, March 30, 2009

Coconut Shortbread

An extremely simple yet addictive recipe! This is adapted from Food & Wine, though I have no idea when I cut out the recipe.

2 cups sweetened flaked coconut
1 cup flour
1/4 cup sugar
1/2 cup (1 stick) butter, softened
1 teaspoon almond extract

Preheat oven to 350 degrees. Lightly butter a springform pan or tart pan with removable bottom. Mix all ingredients together until well combined. (I start with a wooden spoon and end up with my hands--as with any shortbread, it's very crumbly!). Pack dough into pan. Bake until golden brown, about 20-25 minutes. Remove pan sides and cut into 12-16 wedges. Place wedges on a cookie sheet and bake until crisp, another 5 minutes.

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