barbara-in-va
Well-known member
I made these a bit smaller than the recipe suggested. I think my cutter was 1 3/4" and I baked for 12 minutes. DH was ate so many I had to cut him off so there would be some left for my cookies gift bags!
Coconut Macadamia Shortbread
Source: Martha Stewart Holiday Cookies 2005
1 C macadamias, toasted
3/4 C + 2 T sugar
1 1/2C sweetened shredded coconut
3/4 C + 1T butter
4 T cream of coconut or unsalted butter
2 t pure coconut extract
2 C flour
1/2 t coarse salt
1 egg white, lightly beaten
Process nuts and 2T sugar in food processor until finely ground; set aside. Process 1 C coconut until coarsely ground; set aside.
Put butter, cream of coconut and remaining 3/4 C sugar in electric mixer bowl; mix on medium until pale and fluffy, about 2 minutes. Mix in coconut extract. Reduce speed to low. Add flour, salt, nut mixture and ground coconut; mix until combined.
Halve dough. Shape halves into disks, and wrap in plastic. Chill till firm, about 1 hour. Let soften before rolling.
Preheat oven to 325°F. Roll out each disk on lightly floured parchment to 1/4" thick. Cover with plastic; chill till firm, 30 minutes. Cut dough into squares using a fluted 2 1/4" square cutter. Space about 1" apart on baking sheets lined with parchment. Lightly brush tops with egg white, sprinkle with remaining 1/2 C coconut. Bake until golden, 20-25 minutes. Let cool on sheets on wire rack. Makes about 30.
Enjoy!
Coconut Macadamia Shortbread
Source: Martha Stewart Holiday Cookies 2005
1 C macadamias, toasted
3/4 C + 2 T sugar
1 1/2C sweetened shredded coconut
3/4 C + 1T butter
4 T cream of coconut or unsalted butter
2 t pure coconut extract
2 C flour
1/2 t coarse salt
1 egg white, lightly beaten
Process nuts and 2T sugar in food processor until finely ground; set aside. Process 1 C coconut until coarsely ground; set aside.
Put butter, cream of coconut and remaining 3/4 C sugar in electric mixer bowl; mix on medium until pale and fluffy, about 2 minutes. Mix in coconut extract. Reduce speed to low. Add flour, salt, nut mixture and ground coconut; mix until combined.
Halve dough. Shape halves into disks, and wrap in plastic. Chill till firm, about 1 hour. Let soften before rolling.
Preheat oven to 325°F. Roll out each disk on lightly floured parchment to 1/4" thick. Cover with plastic; chill till firm, 30 minutes. Cut dough into squares using a fluted 2 1/4" square cutter. Space about 1" apart on baking sheets lined with parchment. Lightly brush tops with egg white, sprinkle with remaining 1/2 C coconut. Bake until golden, 20-25 minutes. Let cool on sheets on wire rack. Makes about 30.
Enjoy!