I love shortbread cookies.  What’s not to love about the way that butter, flour, sugar and vanilla comes together to make a delicious and addictive treat?  Add coconut to the mix and I’m head over heels,  to the point where I may need to be committed.  I love coconuts!! And butter!!  This is a very quick cookie to make. I made this in between commercials of celebrity apprentice!  Unfortunately with the weather being so warm I am on restrictions and my tester..aka my mom,  will have to eat the whole darn batch!   I was thinking of dipping this in chocolate, but she is suffering enough and don’t need the extra calories.  Expanding waistline spared on more day….

I found this recipe on  I didn’t change at thing so I take no credit.  Enjoy!!

Coconut Shortbread

3/4 cup (1-1/2 sticks) butter, softened
1/2 cup  sugar
1 tsp. vanilla
1-1/2 cups  flour
1 pkg. (7 oz.) Coconut (2-2/3 cups), lightly toasted


Preheat oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside.

Beat butter and sugar in medium bowl with electric mixer on medium speed until light and fluffy. Blend in vanilla. Gradually add flour, beating on low speed after each addition until blended. Stir in coconut; press evenly onto bottom of prepared pan. Pierce with fork at 1-inch intervals all the way through to bottom of pan.

Bake 20 to 25 min. or until lightly browned. Cool in pan 5 min. Run small knife around edges of pan to loosen dessert. Lift dessert from pan, using foil handles. Cut warm shortbread into 32 bars with sharp knife. Cool completely. Store in tightly covered container at room temperature.