Discover the delectable union of flavors with our guide to the ultimate coconut pecan shortbread. As you embark on this culinary adventure, you will uncover an array of tempting recipes that blend the delicate sweetness of coconut with the rich, nutty goodness of pecans, all encased in a buttery, crumbly shortbread crust. Whether you prefer a classic rendition or are seeking a unique twist, this comprehensive article will lead you to the perfect recipe that will tantalize your taste buds and leave you craving more.
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COCONUT-PECAN SHORTBREAD COOKIES
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
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
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
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.
Tips:
- Use high-quality ingredients to ensure the best flavor. Look for fresh coconut, pecans, and butter.
- Be sure to cream the butter and sugar together until light and fluffy. This will help the cookies to be chewy and tender.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough before baking. This will help the cookies to keep their shape and not spread too much.
- Bake the cookies until they are just golden brown around the edges. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before frosting them. This will help the frosting to set properly.
Conclusion:
These coconut pecan shortbread cookies are a delicious and easy-to-make treat that are perfect for any occasion. They're chewy, tender, and full of flavor. Plus, they're frosted with a creamy coconut frosting that takes them to the next level. If you're looking for a sweet treat that will impress your friends and family, give these cookies a try. You won't be disappointed!
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