toasted coconut shortbread

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