Coconut Pecan Shortbread

Submitted by Mami J

"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."

 

• Ready In: 35mins
• Ingredients: 7
• Yields: 3 dozen

ingredients

• 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

directions

1. 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.
2. 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.
3. Butter 3 cookie sheets and preheat oven to 180 degrees.
4. 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.
5. Bake until golden brown, about 12-15 minutes, rotating baking sheets half-way through cooking.

Reviews

[twissis]

Shortbread cookies are my personal faves & these have the bonus of being loaded w/flavor & texture. After our initial agreement that I could use cashews rather than pecans, we were able to score a lrg bag of walnuts at our Icelandic Costco that I thought would be better to use. The prep & cook time were spot-on. My yield was a bit suspect as I used cutters in 3 sizes like Thornton used to do. I'm having a very hard time staying away from them! Thx for sharing this recipe I promise will be repeated. (A pic will post later today) :-)

 

[momaphet]

These are delicious shortbread they're very light and delicate. I cut the recipe in half otherwise made as written except instead of rolling the dough and cutting them out, I shaped it into a log , Chilled, and then sliced the cookies which was very simple. Made for SWT 2018 for of the Pantry Pirates

 

[lauralie41]

Love the shortbread and pecan cookies we can get at the grocery store and with the added coconut I knew these would be great cookies. I also rolled the dough into balls because my rolling pin skills are not that wonderful. LOL If you like shortbread give these cookies a try! Made and reviewed for Susie's World Tour.

 

[Baby Kato]

These cookies are awesome mami. Quick and easy to make with excellent results. I also made little balls and used a glass to gently squish them, it worked really well. Great flavor and textures. Made for Susie's World tour - Argentina - A Sweet Taste of Argentina Challenge...

 

[Karen Elizabeth]

oh these are so more-ish!!!!! Turned out perfectly, which really is a recommendation since I'm not a very good baker :) I didnt roll them out after the fridge time, I made little balls and used a fork to gently squish them into little cookies, which worked very well, I'm not a fan of rolling out :) Definitely a make-again and I might well freeze dough since my husband loves them and already wants more, he was quite annoyed that I gave some to a friend ha ha. Thank you, these were made for Sweet Taste of Argentina, for Fellowship Of The Stove