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    You are in: Home / Recipes / Coconut Pecan Shortbread Recipe
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    Coconut Pecan Shortbread

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Mami J's Note:

    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.

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    Units: US | Metric


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

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    Nutritional Facts for Coconut Pecan Shortbread

    Serving Size: 1 (680 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1162.8
    Calories from Fat 713
    Total Fat 79.2 g
    Saturated Fat 43.6 g
    Cholesterol 162.6 mg
    Sodium 429.2 mg
    Total Carbohydrate 105.5 g
    Dietary Fiber 4.5 g
    Sugars 39.8 g
    Protein 11.3 g

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