Categories: cookies

Ingredients

• 4 cups flaked coconut
• 2 cups all-purpose flour
• 1 cup sugar
• 1/4 tsp. salt
• 1 cup butter, softened
• 1 1/2 tsp. vanilla extract
• 1 cup (6oz.) semisweet chocolate morsels, melted (optional)

Directions

1. Beat first six ingredients at medium speed with an electric mixer until dry ingredients are moistened. Press dough evenly into 2 lightly greased 9-inch tart pans or cake pans.
2. Bake at 350 degrees for 25 minutes or until lightly browned. Let stand 5 minutes. Cut each shortbread into 12 wedges. Place each shortbread into 12 wedges. Place wedges on a large ungreased baking sheet; bake 5 more minutes or until crisp. Remove to wire racks to cool. Trim coconut from edges of shortbread; drizzle with melted chocolate, if desired.

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