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Coconut Shortbread - John Ash & Co. Restaurant, Santa Rosa,

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.4038
Energy (kCal)3014.502
Carbohydrates (g)236.3406
Total fats (g)222.3718
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Lightly butter two 9-inch diameter tart pans with removeable bottoms. | 3. Mix sweetened flaked coconut, flour, sugar and salt in large bowl with electric mixer. | 4. Add butter and vanilla and beat until well combined. | 5. Divide dough between prepared tart pans and press to cover botooms. Refrigerate 15 minutes. | 6. Bake shortbreads until golden brown, about 25 minutes. Cool 5 minutes. | 7. Remove pan sides from shortbreads. Cut each shortbread into 12 wedges. If wedges are moist or soft, place on cookie sheet and bake until crisp, up to 7 minutes more. Cool completely. (Can be made 1 week ahead. Store in airtight container at room temperature.). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut 4 cups sweetened flaked 1132.8 48.736000000000004 10.655999999999999 107.16799999999999
    purpose flour 2 cups - - - -
    sugar 9 tablespoons 495.55800000000005 123.9516 0.0 0.0
    salt 1 teaspoon - - - -
    butter 1 cup unsalted 1368.0 62.856 42.744 115.2
    vanilla extract 1 1/2 1/2 18.144000000000002 0.797 0.0038 0.0038

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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