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Coconut Macadamia Shortbread Recipe

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This recipe for Coconut Macadamia Shortbread, by , is from The Zuelke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynne Magner
Added: Saturday, February 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c macadamia nuts, toasted
3/4 c plus 2 tbsp sugar
1 1/2 c sweetened shredded coconut
3/4 c plus 1 tbsp unsalted butter softened
4 tbsp cream of coconut (or unsalted butter)
2 tsp pure coconut extract
2 cups flour
1/2 tsp salt
1 lge egg white, lightly beaten

Directions:
Directions:
Preheat oven to 325
Chop nuts and 2 tbsp sugar in food processor until finely ground. Set aside. Process 1 cup of the coconut until coarsely ground, set aside
Cream butter, cream of coconut and 3/4 c sugar until pale and fluffy, about 2 minutes.
Mix in coconut extract. Reduce speed to low and add in flour, salt, nut mixture and ground coconut. Mix until combined.
Divide dough in half and form into disks. Wrap in plastic and refrigerate about 1 hour. Let soften slightly and roll out on lightly floured surface to 1/4" thick. Cut out cookies with fluted edged cookie cutter. Space 1 inch apart on baking sheets lined with parchment paper. Lightly brush tops with egg white and sprinkle with remaining coconut. Bake until golden 20-25 minutes.

Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
45 mins
Personal Notes:
Personal Notes:
This came from the Martha Stewart Holiday Cookies magazine.

 

 

 

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