Toasted Coconut Shortbread

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smitten kitchen

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Ingredients

1/2 cup (about 1.5 ounces) unsweetened shredded coconut*

3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, room temperature**

1/2 cup plus 1 teaspoon sugar

1/2 to 3/4 teaspoon coarse kosher salt (Updated: for unsweetened coconut, the smaller amount; sweetened, the larger amount)

1/2 teaspoon vanilla extract

1 1/3 cups all purpose flour

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