Toasted Coconut Crunch

Name: Toasted Coconut Crunch
Prep time: 10 min
Cook time: 25 min
Yield: 24
Ingredients: 2 cups (500 mL) unsweetened coconut, toasted; 1 cup (250 mL) Robin Hood® All Purpose Flour Robin Hood® Original All Purpose Flour; 1/2 cup (125 mL) brown sugar, packed; 1/2 cup (125 mL) butter, chilled and cut into pieces; 1/4 cup (50 mL) corn starch; pinch salt; 1 tsp (5 mL) vanilla; 2 tbsp (30 mL) icing sugar, to garnish

Prep Time 10 mins

Cook Time 25 mins

Serves 24

Difficulty N/A

Ingredients

2 cups (500 mL) unsweetened coconut, toasted
1 cup (250 mL) Robin Hood^® All Purpose Flour
1/2 cup (125 mL) brown sugar, packed
1/2 cup (125 mL) butter, chilled and cut into pieces
1/4 cup (50 mL) corn starch
pinch salt
1 tsp (5 mL) vanilla
2 tbsp (30 mL) icing sugar, to garnish

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Preheat oven to 350ºF. Lightly grease two 9” (22 cm) tart pans with removable bottoms or two 9” (22 cm) pie plates.

Step 2:

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.

Step 3:

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.