Best Coconut Macadamia Shortbread Recipes

HAWAIIAN COCONUT MACADAMIA SHORTBREAD COINS (COOKIES)

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add powdered sugar, baking powder, and salt. Beat on low speed until combined, scraping side of bowl occasionally.
• Beat in the 1 cup macadamia nuts and the coconut.
• Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough will be sticky).
• Using lightly floured hands, shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet; flatten balls slightly.
• Lightly press additional chopped macadamia nuts onto the tops of cookies.
• Bake in the preheated oven for 18 to 20 minutes or until light golden brown.
• Transfer cookies to a wire rack; let cool.
• To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

COCONUT-MACADAMIA SHORTBREAD

Steps:

• Preheat oven to 325 degrees. Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.
• Put butter, cream of coconut, and remaining 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; beat 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 well in plastic. Refrigerate until firm, about 1 hour.
• Let dough soften before rolling. Roll out each disk on lightly floured parchment to 1/4 inch thick. Cover with plastic; refrigerate until firm, 30 minutes.
• Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

COCONUT MACADAMIA SHORTBREAD

Steps:

• Preheat oven to 325°F. and generously butter a 9-inch round cake pan.
• In a food processor, pulse nuts and granulated sugar just until ground fine (do not grind to a paste).
• In a bowl with an electric mixer, beat butter with confectioners' sugar until light and fluffy. In another bowl, whisk together flour, baking powder, salt, nut mixture and 1/4 cup coconut. Beat flour mixture into butter mixture until just combined.
• On a lightly floured surface, knead dough 5 to 8 times, or until it just comes together. With floured hands (dough will be sticky) press dough evenly into prepared baking pan and sprinkle with remaining 5 tablespoons coconut,pressing lightly to make it adhere. Bake shortbread in middle of oven 30 minutes, or until pale golden.
• While shortbread is still warm, loosen edges from pan with a small knife and cut into 8 wedges. Let shortbread cool in pan. Carefully transfer shortbread to a platter.

COCONUT MACADAMIA SHORTBREAD

Steps:

• In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla and coconut extract until blended. On low speed, beat in flour mixture until blended. Stir in coconut and nuts.
• Shape dough into 2 (7-inch) logs. Wrap in waxed paper; refrigerate 4 hours.
• Heat oven to 350°F. Spray cookie sheets with cooking spray or line with cooking parchment paper. Unwrap dough; cut each log into 24 slices. On cookie sheets, place slices 1 inch apart.
• Bake 10 to 12 minutes or until edges are golden. Remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.