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Coconut Shortbread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.266
Energy (kCal)3063.706
Carbohydrates (g)370.8701
Total fats (g)161.2132
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Line a 9 x 13 baking pan with foil or parchment paper extending over the pan's edges to form handles; grease foil. | 2. Cream together the butter and sugar with an electric mixer on medium speed for 2 minutes, or until light and fluffy. | 3. Add the vanilla; blend well. | 4. Gradually blend in the flour on low speed until combined. | 5. Stir in the coconut by hand. | 6. Press the dough evenly into the prepared pan with your fingertips. | 7. Pierce the dough with a fork at 1-inch intervals all the way through to the bottom of the pan. | 8. Bake in a preheated 325°F oven for 20-25 minutes or until lightly browned. | 9. Cool in the pan on a wire rack for 5 minutes. | 10. Run a knife around the edges of the pan to loosen shortbread from the sides. | 11. Lift the "cookie" from the pan using the excess foil for handles. | 12. Cut the warm shortbread into shapes using your favorite cookie cutters. | 13. Cool completely. | 14. Dust with powdered sugar or drizzle with melted chocolate. | 15. Store cookies airtight. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3/4 cup softened 1026.0 47.141999999999996 32.058 86.4
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    flour 1 1/2 cups 867.42 189.9081 14.1015 3.3654
    coconut 2 2/3 cups shredded toasted 755.2 32.4907 7.104 71.4453
    sugar powdered melted - - - -

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



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