Free Recipe Coconut Macadamia Shortbread

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Coconut Macadamia Shortbread Recipe

1/2 c Salted macadamia nuts
2 tb Granulated sugar
3/4 Stick unsalted butter;
-softened (6
; tablespoons)
1/4 c Confectioners sugar
1 c Cake flour; (not
-self-rising)
1/2 ts Baking powder
1/4 ts Salt
1/2 c Plus 1 tablespoon sweetened
-shredded
; coconut

Coconut Macadamia Shortbread Preparation

Preheat oven to 325F. 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. Makes 8 Shortbread Cookies. Gourmet April 1995 Converted by MC_Buster. Per serving: 1102 Calories (kcal); 70g Total Fat; (56% calories from fat); 10g Protein; 111g Carbohydrate; 186mg Cholesterol; 789mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 1

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