2 cups all purpose flour
2/3 cup sugar
1/2 teaspoon salt
4 cups shredded unsweetened coconut
1/2 pound chilled sweet butter, cut in 1/4" bits
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Place all ingredients in a mixing bowl and with the dough paddle mix until dough just comes together and forms a ball. Press dough evenly into lightly buttered tart pans. Chill briefly and then bake for 25 to 30 minutes until dough is golden brown. Cool for 2 minutes then cut into wedges on the tart bottom while still warm. Let cool and refrigerate before removing cookies from tart bottom. If shortbread seems too moist or soft place back in oven and bake for 3-5 minutes longer until crisp. Store in an airtight container in the refrigerator or freezer. This recipe yields 32 cookies from 2 nine inch tart pans with removable bottoms.
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