Coconut and oatmeal shortbread from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 342) by Lisa Yockelson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 16, 2019

    This recipe makes a very tender shortbread with a sandy-nubbly texture (from the rice flour and oats, respectively). I actually prefer a tougher, denser shortbread and would like to try making this again with all purpose flour substituting for the rice flour. Chopping the coconut strands before adding to the dough is helpful - otherwise it can pull in longish strands from the tender cookie during eating (spaghetti effect!). Coconut, oat, and butter flavors work well together.

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