• Preparation Time 10 minutes
  • Baking Time 25-30 minutes
  • Makes 24
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 cups unsweetened coconut, toasted
  • 1 cup Robin Hood® All Purpose Flour
  • ½ cup brown sugar, packed
  • ½ cup butter, chilled and cut into pieces
  • ¼ cup corn starch
  • pinch salt
  • 1 tsp vanilla
  • 2 tbsp icing sugar, to garnish

Serving Size: 24


Serving Size: 24

  • Preheat oven to 350ºF. Lightly grease two 9” (22cm) tart pans with removable bottoms or two 9” (22cm) pie plates.
  • Combine first 7 ingredients in the bowl of an electric mixer and beat until all ingredients come together. This can be done in a food processor. Press dough evenly into prepared pans.
  • Bake in preheated oven 25-30 minutes or until golden brown. Cool in the pan for 2 minutes. Remove the metal ring, leaving the shortbread on the metal bottom. Cut each pan into 12 wedges. Cool. Dust with icing sugar.
  • Tips
  • For toasting coconut preheat oven to 350ºF (180ºC). Spread coconut in an even layer on a baking sheet and bake for 10-15 minutes, stirring 3 or 4 times, until golden. Bake extra and freeze to use as needed.


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