Email to Buny      

Shortbread: Toasted Coconut Macadamia Shortbread

Source of Recipe

Rosie's Cookie Book


List of Ingredients

Coating
1 large egg white
2 cups flaked sweetened coconut

COOKIE:
2 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temp
7 tablespoons powdered sugar
4 tablespoons sugar
2 teaspoons vanilla
1/2 cup flaked sweetened coconut
3/4 cup coarse chopped macadamia nuts


Recipe

Preheat oven to 325ºF and line baking sheets with parchment. Place egg white for coating in small bowl and set aside; do same with coconut. Sift flour, baking powder and salt together. Using electric mixer on medium high speed, cream butter, sugars and vanilla until light and fluffy. Add flour mixture and mix on low speed 5 seconds, then scrape bowl. Increase speed to medium high and mix until fluffy, about 1 minutes. Add in 1/2 c. coconut and nuts, mix until blended.

Measure out generously rounded teaspoons of dough and roll in your hands to form cylinders about 2" long by 1/2 inch thick. Press each between palms to form oval shape, about 1 1/2" by 2". Dip each into egg white so it's completely covered, then allow excess white to slide off. Place cookie in bowl of coconut and shake gently so cookie is completely coated with coconut. Place cookies 1" apart on baking sheets. bAke until cookies are deep golden color, about 20 minutes, then reduce heat to 300ºF and continue baking for another 10-15 minutes. Allow to cool on baking sheet. Makes 58 cookies. Store airtight in freezer up to 2 weeks.