Photo: Molly Mears
Coconut Shortbread Cookies with Creamy Butter Frosting
12 ingredients
openrecipes
To store the cookies, stack undecorated ones in an airtight plastic or metal container and store at room temperature for up to 1 week. Place decorated cookies in a single layer in a covered foil-lined cardboard container, such as a cake box, and store at room temperature for up to 3 days.
Estimated Nutrition (whole recipe, rough)
913
Calories
16g
Protein
40g
Fat
122g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/2 cup unsweetened medium-shred coconut
- 2 tsp. finely grated lemon zest
- 1/2 tsp. salt
- 20 Tbs. (2 1/2 sticks) softened unsalted butter,
- cut into 1/2-inch pieces
- Decorative sugars and icing pens
- 8 Tbs. (1 stick) softened unsalted butter
- 1 1/2 cups sifted confectioners' sugar
- 2 tsp. vanilla extract
- 2 to 4 drops food coloring
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes