Best Coconut Pecan Shortbread Recipes

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COCONUT PECAN SHORTBREAD COOKIES WITH CARAMEL FILLING



Coconut Pecan Shortbread Cookies with Caramel Filling image

Double down on rich shortbread cookies by filling them with gooey caramel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 10

1/2 cup sweetened desiccated coconut
1/2 cup pecans
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for rolling out dough
1/2 teaspoon salt
2/3 cup sugar
1/4 cup heavy cream
2 tablespoons unsalted butter

Steps:

  • To make the shortbread: Preheat the oven to 350 degrees. Place coconut on a baking sheet, and toast until golden brown, 5 to 7 minutes, stirring halfway through. Transfer the coconut to a cutting board, and finely chop. Transfer to a bowl; set aside.
  • Spread the pecans on the baking pan, and toast until fragrant and golden brown, 5 to 7 minutes, rotating pan halfway through. Transfer the pecans to a cutting board, and finely chop. Add to bowl with the coconut.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add vanilla extract, flour, and salt; beat to combine. Stir in coconut and pecans.
  • Form the dough into a disk, and wrap in plastic. Transfer to refrigerator, and chill until firm, 30 to 45 minutes.
  • Line 3 baking sheets with parchment paper; set aside. On a lightly floured surface, roll out dough 1/4-inch-thick. Using a 2 1/4-inch fluted pastry cutter, cut out 68 rounds. Place the rounds, spaced 1 inch apart, on the prepared baking sheets. Refrigerate dough 5 to 10 minutes. Using a 3/4-inch round aspic cutter, or the large end of a pastry tip, cut out and discard the centers from 34 cookies, making top halves.
  • Bake until golden brown, about 12 minutes, rotating baking sheets halfway through baking time. Transfer cookies to a wire rack, and let cool completely. Store in an airtight container, at room temperature until ready to use
  • To make the filling: Place the sugar and 3 tablespoons water in a small saucepan. Set over medium-high heat, and stir to combine. Bring the mixture to a boil, and cook until dark amber in color, about 5 minutes. Use a pastry brush, dipped in water, to wash down sides of pan to prevent crystallization as the mixture boils. Remove saucepan from the heat, and gradually whisk in the cream and butter. Transfer to a medium bowl, and let cool.
  • To assemble the cookies: Spoon or pipe about 1/2 teaspoon caramel in the center of each of the bottom halves, and sandwich both halves together. Drizzle remaining caramel over the tops of the cookies. Let the caramel set at least 2 hours, and up to overnight.

COCONUT-PECAN SHORTBREAD COOKIES



Coconut-Pecan Shortbread Cookies image

A luscious caramel filling joins pairs of rich shortbread treats. They take a little time to make but are well worth it. -Cathy Grubelnik, Raton, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 4 dozen.

Number Of Ingredients 13

1 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
FILLING:
2/3 cup sugar
3 tablespoons water
1 teaspoon light corn syrup
3 tablespoons heavy whipping cream
2 tablespoons butter

Steps:

  • Cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in coconut and pecans. Divide dough into two portions. Cover and refrigerate for 30 minutes or until easy to handle., Preheat oven to 350°. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a 1-in. round cookie cutter. Place cookies 1 in. apart on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely., Meanwhile, for filling, bring sugar and water to a boil in a large heavy saucepan. Add corn syrup; cook until syrup turns golden, about 5 minutes (do not stir). Gradually stir in cream and butter., Spread filling on the bottoms of half of the cookies, a scant 1/2 teaspoon on each; cover with remaining cookies. Let stand until set, about 2 hours.

Nutrition Facts : Calories 99 calories, Fat 6g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 66mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

COCONUT PECAN SHORTBREAD



Coconut Pecan Shortbread image

Lots of shortbread recipes out there, but this one is a bit different. The toasted coconut makes the difference. A Martha Stewart recipe that I've been doing for years and my hubby's favorite cookie. Prep time is toasting time and cooking time doesn't include the time for chilling the dough.

Provided by Mami J

Categories     Dessert

Time 35m

Yield 3 dozen

Number Of Ingredients 7

1/2 cup sweetened coconut, toasted and finely chopped
1/2 cup pecans, toasted and finely chopped
1 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla
2 cups flour, plus more for rolling out dough
1/2 teaspoon salt

Steps:

  • To toast the coconut and pecans: Place on separate baking pans and toast in a preheated 180 degree oven for 8-10 minutes, turning pans halfway through toasting, or until golden and fragrant. Finely chop in food processor.
  • In a large bowl, cream butter with electric mixer. Add sugar and mix until light and fluffy. Add vanilla, flour and salt. Mix until combined. With a wooden spoon, mix in the pecans and coconut just until combined. Form dough into a disk, wrap in plastic and refrigerate for at least 30 minutes until firm, or freeze for up to a month.
  • Butter 3 cookie sheets and preheat oven to 180 degrees.
  • On a clean, lightly floured surface, roll out dough to a 1/4 in thickness. Cut out as many cookies as possible and place on cookie sheets, 1 in apart. Try not to re-roll scraps too many times, as this will toughen the cookies.
  • Bake until golden brown, about 12-15 minutes, rotating baking sheets half-way through cooking.

Nutrition Facts : Calories 1162.9, Fat 79.2, SaturatedFat 43.6, Cholesterol 162.7, Sodium 429.3, Carbohydrate 105.5, Fiber 4.5, Sugar 39.8, Protein 11.3

COCONUT-PECAN SHORTBREAD



Coconut-Pecan Shortbread image

By toasting the shredded coconut and pecans, you'll get a nuttier and more savory cookie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 8 wedges

Number Of Ingredients 6

2 cups all-purpose flour
1 1/4 teaspoons coarse salt
2 sticks unsalted butter, softened, plus more for pan
3/4 cup packed light-brown sugar
1 cup toasted sweetened shredded coconut
1 cup chopped toasted pecans

Steps:

  • Preheat oven to 300 degrees. Sift together flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl with a rubber spatula as needed. Add sugar gradually, beating between additions; continue to beat until mixture is very pale, about 2 minutes total. Reduce speed to low, and add flour mixture; beat until just combined.
  • Mix in coconut and pecans. Press dough evenly into a buttered 10-inch springform pan; refrigerate until firm, about 20 minutes. Cut dough into 8 wedges. Evenly pierce all over with a skewer.
  • Bake until shortbread is firm in center and golden brown, about 1 hour 10 minutes. Transfer pan to a wire rack; immediately recut wedges with a paring knife. Let cool completely in pan.

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