COCONUT-MACADAMIA SHORTBREAD
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
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.
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Emperor Praiseboy
[email protected]Avoid this recipe at all costs!
blind
[email protected]I would not recommend this recipe to anyone.
Varsha gimhani
[email protected]These cookies were a complete disaster. They didn't turn out at all like the picture.
Elesabelle
[email protected]Overall, I thought these cookies were just okay. I probably wouldn't make them again.
Sazadur Rahman
[email protected]These cookies were a bit dry. I think I should have added a little more butter to the dough.
Whimsical Ava
[email protected]I had some trouble getting the cookies to hold their shape. I think I might have overmixed the dough.
Ashton Anthony
[email protected]These cookies are a bit too sweet for my taste. I would reduce the amount of sugar in the recipe next time.
Jose Ponce
[email protected]I'm not a huge fan of coconut, but I really enjoyed these cookies. The macadamia nuts balance out the coconut flavor perfectly.
Tumwebaze Christopher
[email protected]These cookies are a great way to use up leftover coconut and macadamia nuts.
Precious Munic
[email protected]I love how easy these cookies are to make. I can usually have a batch ready in less than an hour.
Hmida Ouariach
[email protected]These cookies are perfect for any occasion. I've made them for parties, bake sales, and even just for a snack.
Mobile Rock
[email protected]I've made these cookies several times and they always turn out great. They're a family favorite.
Rabby Rabby
[email protected]These cookies are so delicious! I love the combination of coconut and macadamia nuts.
Taliga Vaiolo
[email protected]I made these cookies for a bake sale and they sold out in minutes! They were a huge success.
Nomusa Dladla
[email protected]These cookies were a hit at my party! Everyone loved them.
dial vanz
[email protected]I followed the recipe exactly and the cookies turned out perfectly. They were so easy to make and they taste amazing! I highly recommend this recipe.
Mustufa Ansari
[email protected]These coconut macadamia shortbread cookies were a delightful treat! The combination of flavors was perfect, with the coconut adding a subtle sweetness and the macadamia nuts providing a delightful crunch. The shortbread base was buttery and crumbly,