COCONUT MACADAMIA SHORTBREAD
Add these delicious Christmas shortbread cookies that feature coconut and macadamia nuts to your dessert table.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 48
Number Of Ingredients 9
Steps:
- In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla and coconut extract until blended. On low speed, beat in flour mixture until blended. Stir in coconut and nuts.
- Shape dough into 2 (7-inch) logs. Wrap in waxed paper; refrigerate 4 hours.
- Heat oven to 350°F. Spray cookie sheets with cooking spray or line with cooking parchment paper. Unwrap dough; cut each log into 24 slices. On cookie sheets, place slices 1 inch apart.
- Bake 10 to 12 minutes or until edges are golden. Remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 50 mg
HAWAIIAN COCONUT SHORTBREAD COOKIES
This is a recipe from an old Sunset Desserts Cookbook, likely from the 1970's, that was lost during a move. I searched high and low on the internet for this exact recipe, as I remembered it, to no avail. I finally found a copy of the recipe I had handwritten and placed in my mother's very old cookbook many years ago. Eureka! I wanted to post it here, so that I wouldn't lose it, and to share so others could enjoy them as well. I used to make these occasionally as a special treat for our family and for holidays and events. Rich and buttery with that wonderful coconut taste with a powdered sugar coating similar to wedding cookies. These are pretty simple to make and are "jr. chef assistant" friendly, especially for little hands to coat them in powdered sugar. Probably one of the best things about these cookies is that they are so great for a "make-ahead" cookie, as the dough is refrigerated and sliced, so you can break up the prep time into different days. Also, the baked cookies improve in flavor as they mature, so another "do-ahead" advantage. They are ideal for "care packages" to mail, if cushioned and packed securely, as they don't go stale. I hope you enjoy these as much as our family and guests have :)
Provided by Ismy Echo
Categories Dessert
Time 1h5m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 7
Steps:
- Cream the butter until smooth. Add granulated sugar and vanilla, creaming again until smooth and slightly fluffy.
- Sift flour and then measure the 2 cups of flour. Add salt to flour and sift again.
- Gradually add to the creamed butter mixture until you have added all the flour and mixture is smooth. Mix the coconut into the cookie dough.
- Shape into a one and half (1.5) inch diameter roll and wrap in plastic wrap. Refrigerate until it the dough is firm, about 2-4 hours, or for several days until ready to use. May be frozen for later baking.
- Using a sharp knife, cut 1/4 inch slices from the cookie dough roll and place on a very lightly greased cookie sheet, about 1 inch apart.
- Bake at 300 degrees for about 20 minutes, until a light golden brown at edges, but not browned entirely across the top.
- Cool cookies on sheet just until they are set, easy to remove and have cooled slightly, usually about 2 to 3 minutes. Remove cookies with a spatula and place on the 1 cup of powdered sugar that you have sifted onto a piece of wax paper or similar surface. Cover cookies with powdered sugar on all sides by sifting more sugar over them or "rolling" them in the sugar. After they have cooled and the powdered sugar has "set", you can coat them with more powdered sugar if you would like. Cool completely and then store in an airtight container, for however long you can keep them from being eaten!
- Try these the first time following the recipe as given. The next time, you can play around with adding other ingredients to tweak these to your exact tastes. Some ideas, toasting some of the coconut before adding to the dough, adding finely chopped macadamia nuts, ginger, cardamom or any citrus zest. Key lime zest and macadamias is a great combo, truly a cookie that takes you to tropical islands without the frequent flier miles :).
COCONUT-MACADAMIA SHORTBREAD
This recipe combines a buttery Scottish tradition with the flavors of the Hawaiian Islands.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.
- Put butter, cream of coconut, and remaining 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium until pale and fluffy, about 2 minutes. Mix in coconut extract. Reduce speed to low. Add flour, salt, nut mixture, and ground coconut; mix until combined.
- Halve dough. Shape halves into disks, and wrap well in plastic. Refrigerate until firm, about 1 hour.
- Let dough soften before rolling. Roll out each disk on lightly floured parchment to 1/4 inch thick. Cover with plastic; refrigerate until firm, 30 minutes.
- Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.
COCONUT MACADAMIA SHORTBREAD
Categories Cookies Food Processor Mixer Dessert Bake Quick & Easy Coconut Macadamia Nut Gourmet
Yield Makes 8 Shortbread Cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. 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.
COCONUT MACADAMIA SHORTBREAD
Steps:
- Process nuts and 2 tablespoons sugar in a food processor until finely ground; set aside. Process 1 cup coconut until coarsely ground; set aside.
- Put butter, cream of coconut, and remaining 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium until pale and fluffy, about 2 minutes. Mix in coconut extract. Reduce speed to low. Add flour, salt, nut mixture, and ground coconut; mix until combined.
- Halve dough. Shape halves into disks, and wrap well in plastic. Refrigerate until firm, about 1 hour.
- Let dough soften before rolling. Roll out each disk on lightly floured parchment to 1/4 inch thick. Cover with plastic; refrigerate until firm, 30 minutes.
- Preheat oven to 325°F. Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.
HAWAIIAN COCONUT MACADAMIA SHORTBREAD COINS (COOKIES)
If you like macadamia nuts, this is the cookie for you! In this recipe, the buttery sugar cookie dough is loaded with sweet toasted coconut and a generous helping of chopped macadamia nuts. Additional nuts are pressed into the tops of the cookies prior to baking. Store the cookies between layers of waxed paper in an airtight container for three days at room temperature or for up to three months in the freezer. From Better Homes & Gardens.
Provided by BecR2400
Categories Dessert
Time 50m
Yield 32 Cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add powdered sugar, baking powder, and salt. Beat on low speed until combined, scraping side of bowl occasionally.
- Beat in the 1 cup macadamia nuts and the coconut.
- Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough will be sticky).
- Using lightly floured hands, shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet; flatten balls slightly.
- Lightly press additional chopped macadamia nuts onto the tops of cookies.
- Bake in the preheated oven for 18 to 20 minutes or until light golden brown.
- Transfer cookies to a wire rack; let cool.
- To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts : Calories 121.2, Fat 8.3, SaturatedFat 3.9, Cholesterol 11.4, Sodium 66.5, Carbohydrate 11.2, Fiber 0.6, Sugar 4, Protein 1.1
COCONUT-MACADAMIA FINGERS
Dress up our Classic Shortbread with coconut and macadamia nuts for a tropical taste. It's a sweet, nutty, and absolutely delightful dessert.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 32 fingers
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Beat in vanilla. Add coconut and macadamia nuts; mix to combine.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Butter an 11 1/2- by-8 1/2-inch rimmed baking sheet, and line with parchment, allowing a 2-inch overhang on long sides; butter parchment. Using plastic wrap, press dough into prepared pan. Leave plastic on dough, and refrigerate 20 minutes. Cut into 32 rectangles (about 3 by 1 inch each); prick top all over with a wooden skewer. Refrigerate 15 minutes.
- Bake until golden brown and firm in center, about 40 minutes. Lift out by overhang; transfer to a wire rack to cool. Recut into rectangles.
COCONUT SHORTBREAD
"My niece makes this shortbread for special occasions," writes Wauwatosa, Wisconsin's Nancy Siefert. "My family enjoys the rich flavor of these cookies so much, I bake them all year long."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in coconut. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 12-15 minutes or until edges are lightly browned. Dip both sides of cookies in confectioners' sugar while warm. Cool on wire racks.
Nutrition Facts : Calories 101 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 64mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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