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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Toasty Coconut Wedges

Makes: 16 to 20 servings
Serving size: 1 wedge Yield: 16 to 20 wedges
Prep 30 mins Bake 300° 50 mins Cool 5 mins
Toasty Coconut Wedges
  • 1 1/2  cups  flaked or shredded sweetened coconut
  • 1  cup  old-fashioned rolled oats
  • 1  cup  unsalted butter, cut into chuncks and slightly softened
  • 1/2  cup  granulated sugar
  • 1/4  cup  packed light brown sugar
  • 1/2  teaspoon  salt
  • 1/8  teaspoon  almond extract
  • 1 1/2  cups  unbleached all-purpose flour
  • 1/4  cup  flaked or shredded coconut
  • 2  tablespoons  old-fashioned rolled oats
  • 2  tablespoons  coarse green sugar

1. Position a rack in middle of oven; preheat to 300 degrees F. Grease a 10-inch fluted tart pan or 10-inch springform pan, or line a large baking sheet with parchment paper; set aside.

2. On a large baking sheet spread 1 1/2 cups coconut in an even layer. Bake, stirring every 3 minutes, until evenly toasted, about 12 to 15 minutes. Stir in the 1 cup oats. Continue baking, stirring every 3 minutes, until coconut is well toasted and the color of graham crackers and oats are beginning to brown, about 6 to 8 minutes more. Cool slightly.

3. In a food processor place toasted coconut-oat mixture. Cover and process until ground almost to flour consistency but not clumped or oily-looking, scraping sides of bowl occasionally.

4. In a large bowl beat butter, granulated and brown sugars, salt, and almond extract with an electric mixer on medium speed until very well blended and lightened in color, about 2 minutes. On low speed, beat in ground coconut-oat mixture. Beat in as much of the flour as you can with the mixer. Sit in any remaining flour until evenly incorporated. If dough is crumbly, work in up to 3 teaspoons water until it holds together.

5. Press dough evenly into bottom of prepared pan. Lay a piece of waxed paper over dough, pressing down and smoothing with your fingertips. Remove waxed paper. Using a table knife, carefully score dough into quarters (avoid cutting all the way to the bottom of pan); score each quarter into 4 or 5 wedges.

6. For coconut topping, sprinkle with the 1/4 cup coconut and the 2 tablespoons oats. Generously sprinkle edge with coarse green sugar, gently pressing sugar into dough.

7. Bake for 30 minutes. If coconut topping becomes too brown, cover loosely with foil. Continue baking, covered, for 20 to 25 minutes or until shortbread is fragrant, nicely browned all over, and feels almost firm when pressed in center.

8. Transfer to a wire rack; let cool 5 to 10 minutes to firm up slightly. Cut wedges along scored lines. Let stand until cooled or barely warm. If using a springform pan, carefully remove sides. Separate wedges. Using a spatula, transfer wedges to wire rack. Cool completely.

From the Test Kitchen
  • Store in a cool spot up to 2 days.
  • Freeze up to 3 months.
Nutrition Facts (Toasty Coconut Wedges)
  • Servings Per Recipe 16,
  • cal. (kcal) 260,
  • Fat, total (g) 16,
  • chol. (mg) 31,
  • sat. fat (g) 11,
  • carb. (g) 29,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 16,
  • pro. (g) 2,
  • vit. A (IU) 340,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 102,
  • Potassium (mg) 55,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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