Best 2 Coconut Pecan Shortbread Recipes

Indulge in the delightful flavors of Coconut Pecan Shortbread, a classic treat with a tropical twist. These delectable cookies are a harmonious blend of sweet coconut and nutty pecans, encased in a buttery, melt-in-your-mouth shortbread crust. Each bite offers a symphony of textures, from the crisp exterior to the tender and crumbly interior, perfectly complemented by the chewy coconut and crunchy pecans.

Whether you're a seasoned baker or just starting your culinary journey, this recipe is a breeze to follow, with step-by-step instructions and helpful tips to guide you along the way. With just a few simple ingredients and a little bit of time, you'll have a batch of these irresistible cookies ready to savor. So, preheat your oven, gather your ingredients, and let's embark on a delightful baking adventure together!

Let's cook with our recipes!

COCONUT-PECAN SHORTBREAD COOKIES

Coconut-Pecan Shortbread Cookies image

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

Ingredients

1 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
FILLING:
2/3 cup sugar
3 tablespoons water
1 teaspoon light corn syrup
3 tablespoons heavy whipping cream
2 tablespoons butter

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

Coconut-Pecan Shortbread image

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

Ingredients

2 cups all-purpose flour
1 1/4 teaspoons coarse salt
2 sticks unsalted butter, softened, plus more for pan
3/4 cup packed light-brown sugar
1 cup toasted sweetened shredded coconut
1 cup chopped toasted pecans

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.

Tips:

For a richer flavor, use browned butter instead of unsalted butter.
The dough should be slightly crumbly when pressed together. If it's too dry, add a little more butter. If it's too wet, add a little more flour.
Don't overmix the dough, or the shortbread will be tough.
Chilling the dough for at least 30 minutes before baking helps to prevent spreading and makes the shortbread more tender.
Bake the shortbread until the edges are golden brown and the center is set.

Conclusion:

This coconut pecan shortbread is a delicious and easy-to-make treat that's perfect for any occasion. The shortbread is buttery and crumbly, with a sweet and nutty flavor. The coconut and pecans add a nice touch of texture and flavor. Whether you're serving it at a party or enjoying it as a snack, this shortbread is sure to be a hit.

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