Step 1

Heat oven to 325°F.

Step 2

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.

Step 3

Beat butter and sugar in medium bowl with mixer until light and fluffy. Blend in vanilla. Gradually add flour, beating well after each addition. Stir in coconut.

Step 4

Press coconut mixture onto bottom of prepared pan. Pierce with fork at 1-inch intervals all the way through to bottom of pan.

Step 5

Bake 20 to 25 min. or until lightly browned. Cool 5 min.

Step 6

Run small knife around edges of pan to loosen shortbread. Use foil handles to remove shortbread from pan. Cut warm shortbread into 16 bars. Cool completely.