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Coconut Short Breads

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Submitted by gypsygirl

YIELD

12 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

2 473
158
CUP ML SUGAR
½ 2.5
TEASPOON ML SALT
4 946
CUPS ML COCONUT
unsweetened *
½ 226.8
POUND G BUTTER
chilled, sweet, cut in 1/4 inch bits
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT

Directions

Preheat oven to 350℉ (180℃).

Place all ingredients in a mixing bowl and with the dough paddle mix until dough just comes together and forms a ball.

Press dough evenly into lightly buttered tart pans.

Chill briefly and then bake for 2530 minutes until dough is golden brown.

Cool for 2 minutes then cut into wedges on the tart bottom while still warm.

Let cool and refrigerate before removing cookies from tart bottom.

If shortbreads seem too moist or soft place back in oven and bake for 3 5 minutes longer until crisp.

Store in an airtight container in the refrigerator or freezer.

To serve: Fill a wide rim soup bowl with Sabayon, arrange cut fruits attractively on top and garnish with a wedge or two of coconut short bread.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 317 61% from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 211mg 9%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 8%
Sugars g
Protein 6g
Vitamin A 9% Vitamin C 0%
Calcium 1% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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