Best 4 Coconut Macadamia Shortbread Recipes

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Welcome to the world of delectable coconut macadamia shortbread cookies! Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more. These cookies are a symphony of flavors, combining the sweetness of coconut, the nutty richness of macadamia nuts, and the buttery goodness of shortbread. Whether you're a seasoned baker or just starting, this article will guide you through the process of creating these irresistible treats. From selecting the finest ingredients to mastering the perfect baking techniques, we'll provide you with all the information you need to achieve shortbread perfection. So, gather your ingredients, preheat your oven, and let's dive into the world of coconut macadamia shortbread cookies!

Check out the recipes below so you can choose the best recipe for yourself!

HAWAIIAN COCONUT MACADAMIA SHORTBREAD COINS (COOKIES)



Hawaiian Coconut Macadamia Shortbread Coins (Cookies) image

If you like macadamia nuts, this is the cookie for you! In this recipe, the buttery sugar cookie dough is loaded with sweet toasted coconut and a generous helping of chopped macadamia nuts. Additional nuts are pressed into the tops of the cookies prior to baking. Store the cookies between layers of waxed paper in an airtight container for three days at room temperature or for up to three months in the freezer. From Better Homes & Gardens.

Provided by BecR2400

Categories     Dessert

Time 50m

Yield 32 Cookies

Number Of Ingredients 8

3/4 cup butter, softened
3/4 cup powdered sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup macadamia nuts, finely chopped
1 cup flaked coconut, toasted
2 cups cake flour
chopped macadamia nuts

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.

Nutrition Facts : Calories 121.2, Fat 8.3, SaturatedFat 3.9, Cholesterol 11.4, Sodium 66.5, Carbohydrate 11.2, Fiber 0.6, Sugar 4, Protein 1.1

COCONUT-MACADAMIA SHORTBREAD



Coconut-Macadamia Shortbread image

This recipe combines a buttery Scottish tradition with the flavors of the Hawaiian Islands.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 1/2 dozen

Number Of Ingredients 9

1 cup macadamia nuts (about 3 ounces), toasted
3/4 cup plus 2 tablespoons sugar
1 1/2 cups sweetened shredded coconut
3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, room temperature
4 tablespoons cream of coconut or unsalted butter
2 teaspoons pure coconut extract
2 cups all-purpose flour, plus more for work surface
1/2 teaspoon coarse salt
1 large egg white, lightly beaten

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



Coconut Macadamia Shortbread image

Categories     Cookies     Food Processor     Mixer     Dessert     Bake     Quick & Easy     Coconut     Macadamia Nut     Gourmet

Yield Makes 8 Shortbread Cookies

Number Of Ingredients 8

1/2 cup salted macadamia nuts
2 tablespoons granulated sugar
3/4 stick (6 tablespoons) unsalted butter, softened
1/4 cup confectioners' sugar
1 cup cake flour (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 1 tablespoon sweetened shredded coconut

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



Coconut Macadamia Shortbread image

Add these delicious Christmas shortbread cookies that feature coconut and macadamia nuts to your dessert table.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h45m

Yield 48

Number Of Ingredients 9

2 cups Gold Medal™ all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 cup butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla
1/4 teaspoon coconut extract
1 cup coconut, toasted
1/2 cup finely chopped macadamia nuts

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.

Nutrition Facts : Calories 80, Carbohydrate 7 g, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 50 mg

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your shortbread cookies. Look for fresh, unsalted butter, pure vanilla extract, and finely ground coconut and macadamia nuts.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the dough, making the cookies light and tender.
  • Chill the dough before baking. This will help to prevent the cookies from spreading too much in the oven.
  • Bake the cookies until the edges are just beginning to brown. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely before serving. This will help to set the flavor and texture of the cookies.

Conclusion:

Coconut macadamia shortbread cookies are a delicious and easy-to-make treat. They are perfect for any occasion, from casual gatherings to holiday parties. With their buttery flavor, coconut sweetness, and macadamia nut crunch, these cookies are sure to be a hit with everyone who tries them. So next time you are looking for a simple but delicious cookie recipe, give these coconut macadamia shortbread cookies a try. You won't be disappointed!

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