COCONUT-PECAN SHORTBREAD COOKIES
A luscious caramel filling joins pairs of rich shortbread treats. They take a little time to make but are well worth it. -Cathy Grubelnik, Raton, New Mexico
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- Cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in coconut and pecans. Divide dough into two portions. Cover and refrigerate for 30 minutes or until easy to handle., Preheat oven to 350°. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a 1-in. round cookie cutter. Place cookies 1 in. apart on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely., Meanwhile, for filling, bring sugar and water to a boil in a large heavy saucepan. Add corn syrup; cook until syrup turns golden, about 5 minutes (do not stir). Gradually stir in cream and butter., Spread filling on the bottoms of half of the cookies, a scant 1/2 teaspoon on each; cover with remaining cookies. Let stand until set, about 2 hours.
Nutrition Facts : Calories 99 calories, Fat 6g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 66mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT-PECAN SHORTBREAD
By toasting the shredded coconut and pecans, you'll get a nuttier and more savory cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 8 wedges
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Sift together flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl with a rubber spatula as needed. Add sugar gradually, beating between additions; continue to beat until mixture is very pale, about 2 minutes total. Reduce speed to low, and add flour mixture; beat until just combined.
- Mix in coconut and pecans. Press dough evenly into a buttered 10-inch springform pan; refrigerate until firm, about 20 minutes. Cut dough into 8 wedges. Evenly pierce all over with a skewer.
- Bake until shortbread is firm in center and golden brown, about 1 hour 10 minutes. Transfer pan to a wire rack; immediately recut wedges with a paring knife. Let cool completely in pan.
COCONUT PECAN SHORTBREAD
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.
Provided by Mami J
Categories Dessert
Time 35m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Butter 3 cookie sheets and preheat oven to 180 degrees.
- 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.
- Bake until golden brown, about 12-15 minutes, rotating baking sheets half-way through cooking.
Nutrition Facts : Calories 1162.9, Fat 79.2, SaturatedFat 43.6, Cholesterol 162.7, Sodium 429.3, Carbohydrate 105.5, Fiber 4.5, Sugar 39.8, Protein 11.3
PECAN SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
- Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.
COCONUT PECAN SHORTBREAD COOKIES WITH CARAMEL FILLING
Double down on rich shortbread cookies by filling them with gooey caramel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- To make the shortbread: Preheat the oven to 350 degrees. Place coconut on a baking sheet, and toast until golden brown, 5 to 7 minutes, stirring halfway through. Transfer the coconut to a cutting board, and finely chop. Transfer to a bowl; set aside.
- Spread the pecans on the baking pan, and toast until fragrant and golden brown, 5 to 7 minutes, rotating pan halfway through. Transfer the pecans to a cutting board, and finely chop. Add to bowl with the coconut.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add vanilla extract, flour, and salt; beat to combine. Stir in coconut and pecans.
- Form the dough into a disk, and wrap in plastic. Transfer to refrigerator, and chill until firm, 30 to 45 minutes.
- Line 3 baking sheets with parchment paper; set aside. On a lightly floured surface, roll out dough 1/4-inch-thick. Using a 2 1/4-inch fluted pastry cutter, cut out 68 rounds. Place the rounds, spaced 1 inch apart, on the prepared baking sheets. Refrigerate dough 5 to 10 minutes. Using a 3/4-inch round aspic cutter, or the large end of a pastry tip, cut out and discard the centers from 34 cookies, making top halves.
- Bake until golden brown, about 12 minutes, rotating baking sheets halfway through baking time. Transfer cookies to a wire rack, and let cool completely. Store in an airtight container, at room temperature until ready to use
- To make the filling: Place the sugar and 3 tablespoons water in a small saucepan. Set over medium-high heat, and stir to combine. Bring the mixture to a boil, and cook until dark amber in color, about 5 minutes. Use a pastry brush, dipped in water, to wash down sides of pan to prevent crystallization as the mixture boils. Remove saucepan from the heat, and gradually whisk in the cream and butter. Transfer to a medium bowl, and let cool.
- To assemble the cookies: Spoon or pipe about 1/2 teaspoon caramel in the center of each of the bottom halves, and sandwich both halves together. Drizzle remaining caramel over the tops of the cookies. Let the caramel set at least 2 hours, and up to overnight.
COCONUT-PECAN COOKIES
This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.
Provided by thedailygourmet
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 20m
Yield 36
Number Of Ingredients 9
Steps:
- Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
- Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
- Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
- Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 12.5 g, Cholesterol 18.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 75.1 mg, Sugar 6.6 g
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.
TOASTED COCONUT SHORTBREAD
Cooking time doesn't include toasting the coconut or chilling the dough. You can serve these plain or dipped half in chocolate or fill them in pairs with raspberry jam, lime curd, nutella, or my new favorite (which I found at Sugar Pill in Seattle) Hey Boo coconut jam. Adapted from Bon Appetit, April 2004 by way of Smitten Kitchen
Provided by momaphet
Categories Dessert
Time 50m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then grind in a coffee grinder, food processor or blender until coarsely ground.
- Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.).
- Preheat oven to 325°F Line a rimmed baking sheet with parchment paper.
- Roll out dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies. OR.
- Before chilling form dough into a log - 1 3/4- to 2-inch-diameter, wrap well in plastic and then place in a baggie or foil. After chilling, with a thin bladed sharp knife slice scant 1/4-inch thick rounds. Place on cookie sheets as above.
- Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.).
- Note 1 - If you can't find unsweetened, use sweetened and cut back the sugar by 2 tablespoons.
- Note 2 - for unsweetened coconut, the smaller amount of salt, with sweetened, the larger amount. If you don't have Kosher salt, halve the amount of table salt.
COCONUT PECAN FROSTING II
This frosting is great on many cakes, not the least of which is German Chocolate Cake.
Provided by AUNT B
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 25 g, Cholesterol 77.6 mg, Fat 19.5 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 105.1 mg, Sugar 22.6 g
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