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Prep Time : 10min
Cook Time : 30min
Course : Cookies and Candy, Dessert, Snack, Tea Time
Special : Caffeine-Free, Easy, Egg-Free, For Kids, Kosher (Dairy), Make Ahead, Non-Alcoholic, Vegetarian
Type of Prep : Bake, Blend / Process, Mix / Beat, No Cook, Processor
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Spring, Summer, Winter
 
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Coconut Macadamia Shortbread Recipe

From The Best of Gourmet 2000 (Conde Nast Books)

A food processor makes quick work of shortbread cookie wedges made with macadamia nuts and coconut.

INGREDIENTS:

  • 1/2 cup salted macadamia nuts
  • 2 Tablespoons granulated sugar
  • 3/4 stick (6 Tablespoons) unsalted butter, softened
  • 1/4 cup confectioners' sugar
  • 1 cup cake flour (not self-rising)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup plus 1 Tablespoon sweetened shredded coconut

PREPARATION:

Preheat oven to 325 degrees F. and generously butter a 9-inch round cake pan.

In a food processor, pulse macadamia 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 cookie wedges. Let shortbread cool in pan. Carefully transfer shortbread to a platter.

Yield: 8 cookies

Recipe Source: The Best of Gourmet 2000 (Conde Nast Books)
Reprinted with permission.

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