Coconut Macadamia Shortbread

Name: Coconut Macadamia Shortbread
Yield: Makes about 2 1/2 dozen
Ingredients: 1 cup macadamia nuts (about 3 ounces), toasted; 3/4 cup plus 2 tablespoons sugar; 1 1/2 cups sweetened shredded coconut; 3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, room temperature; 4 tablespoons cream of coconut or unsalted butter; 2 teaspoons pure coconut extract; 2 cups all-purpose flour, plus more for work surface; 1/2 teaspoon coarse salt; 1 large egg white, lightly beaten

January 24, 2012

This recipe combines a buttery Scottish tradition with the flavors of the Hawaiian Islands. If you don’t have a fluted square cutter, use whatever other shape you have on hand. To toast macadamias, place them in a single layer on a rimmed baking sheet in a 350°F oven until lightly golden, about 10 minutes, stirring occasionally.

Recipe notes

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