The best delicious Coconut Macadamia Shortbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Coconut Macadamia Shortbread recipe today!
Hello my friends, this Coconut Macadamia Shortbread recipe will not disappoint, I promise! Made with simple ingredients, our Coconut Macadamia Shortbread is amazingly delicious, and addictive, everyone will be asking for more Coconut Macadamia Shortbread.
What Makes This Coconut Macadamia Shortbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Coconut Macadamia Shortbread.
Ready to make this Coconut Macadamia Shortbread Recipe? Let’s do it!
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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
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.
Yields
1 servings
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