Traditional shortbread is buttery, crumbly and delicious on its own, and is a traditional treat to serve at tea, especially in the UK where it originated. There are hundreds of variations, and one of our family favorites is the following Coconut Shortbread Bars. They are quick and easy and keep well. These bars call for minimum ingredients; most are probably on your pantry shelf right now. When my friends tasted these bars, they loved them, and I think you will love them too.

These bars are perfect to take to an outdoor barbecue or potluck dinner. Or you can do like the English and serve them for tea. They also freeze well and can be a luscious addition to holiday cookie trays.

32 Squares or Bars

Shortbread Crust:
1 cup butter
1/4 teaspoon salt
1/2 cup brown sugar
2 cups flour

Topping:
3 1/2 cups coconut
1 14 oz. can sweetened condensed milk
1 teaspoon almond emulsion , or almond extract

1. Preheat oven to 325°.
2. Spray a 9" x 13" baking dish with non-stick spray.
3. Crust: Mix the butter, salt, brown sugar, and flour until crumbly.
4. Press evenly into the prepared pan.
5. Bake 15 minutes.
6. Remove from the oven and sprinkle with the coconut.
7. Mix the sweetened condensed milk with the almond extract and drizzle evenly over the coconut.
8. Bake 20-25 minutes or until the top is set and the coconut is golden.
9. Cool thoroughly before cutting into 32 squares or bars.

Amount Per Serving
Calories 168 Calories from Fat 86
Percent Total Calories From: Fat 51% Protein 5% Carb. 44%

Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 7 g
Cholesterol 20 mg
Sodium 114 mg
Total Carbohydrate 18 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g

Vitamin A 5% Vitamin C 1% Calcium 0% Iron 2%