1 1/2 cups of sugar
1/2 cup of butter or margarine
2 eggs
1 teaspoon of baking soda
1 teaspoon of vanilla extract
2 cups of all-purpose flour
1 cup of shredded coconut
1 tablespoon of water
1 1/2 cups of sugar
1/2 cup of butter or margarine
2 eggs
1 teaspoon of baking soda
1 teaspoon of vanilla extract
2 cups of all-purpose flour
1 cup of shredded coconut
1 tablespoon of water
Beat the sugar with the butter or margarine, baking soda, and vanilla extract until smooth
Add the remaining ingredients and beat well
Scoop the dough using 1/2 teaspoon, onto a greased baking sheet, leaving about 2.5 cm between each shortbread
Bake in a moderate oven (170°C) for 7 or 8 minutes, or until the shortbreads are golden brown and firm
Note that these shortbreads should be crispy
Allow them to cool completely and store in hermetically sealed containers for up to three weeks.
