Toasted coconut shortbread from Smitten Kitchen by Deb Perelman

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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

  • peaceoutdesign on February 05, 2022

    The dough does looks crumbly as another note said until you compress it into a flat round. I made these to go with affogato and they were perfect.

  • Skamper on April 01, 2020

    Even for a shortbread, this was a very crumbly dough. I'm glad I did not attempt to roll out as I'm sure it would have ended in tears. I formed a log and cut cookies off to bake. I used unsweetened coconut. Good flavor but spread a bit more than I'd hoped.

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