Nutrition
My Cookbooks
E-COOKBOOKS
Coconut-Pecan Shortbread
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Print
SaveSummary
By toasting the shredded coconut and pecans, you'll get a nuttier and more savory cookie.
Ingredients
- 2 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- 2 sticks unsalted butter, softened, plus more for pan
- 3/4 cup packed light-brown sugar
- 1 cup toasted sweetened shredded coconut
- 1 cup chopped toasted pecans
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 482 % Daily Value *
- Total Fat: 30 g 45.66%
- Saturated Fat: 14 g 68.29%
- Trans Fat: 1 g %
- Cholesterol: 43 mg 14.24%
- Sodium: 421 mg 17.54%
- Calcium: 38 mg 3.84%
- Potassium: 180 mg 5.14%
- Magnesium: 0 mg 0%
- Iron: 2 mg 12.54%
- Zinc: 0 mg 0%
- Total Carbohydrate: 51 g %
- Dietary Fiber: 3 g 11.38%
- Sugar: 21 g
- Protein: 5 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 4 g
- Vitamin A 9.53%
- Vitamin C 0.49%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat6
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs1
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq