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.
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.
SLICE & BAKE COCONUT SHORTBREAD COOKIES
Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. -Roberta Otto, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut., Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight., Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 8g carbohydrate (4g 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
COCONUT SHORTBREAD
This buttery biscuit cake of Scottish origin derives its name from its crumbly texture, which is achieved by minimal handling during the mixing of the ingredients, thereby "shortening" the development of toughening proteins in the flours. The recipe given here elaborates upon shortbread's traditional simplicity with the addition of coconut for a subtle flavor accent. This recipe came from "Country Inn".
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Butter a baking sheet.
- Sift together the flours, salt and sugar in a bowl, then sift together again into another bowl, Add the coconut and butter and, using a pastry blender or two forks, cut them in until the mixture is crumbly. Add the vanilla and almond extracts and knead together in the bowl to form a tender dough mass. Do not overmix or the dough will toughen.
- Place the dough on the prepared baking sheet and shape it into a round, 7-8 inches in diameter and about 1/2 inch thick. Using your fingers, pinch around the edges to create an attractive border. Using the blunt edge of a long-bladed knife, score the round into 8 equal wedges. Prick the surface lightly with the tines of a fork.
- Bake until a nice pale gold and slightly firm to the touch, 20-25 minutes. Remove from the oven and serve warm or at room temperature, cut into wedges.
Nutrition Facts : Calories 205.7, Fat 13.4, SaturatedFat 8.8, Cholesterol 30.5, Sodium 75.5, Carbohydrate 19.9, Fiber 0.9, Sugar 6.5, Protein 1.8
CRUSHED PINEAPPLE AND COCONUT COOKIES
This crushed pineapple and coconut cookie is similar to one sold in a regional grocery store in the Southeast. There are several similar recipes out there, and this is the best combination of them!
Provided by Kassidee Kennedy Cuffey
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 40m
Yield 30
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet.
- Toast in the preheated oven until coconut is very light golden brown and pecans become fragrant, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. Leave the oven on.
- Pulse oats in a blender or food processor until slightly ground.
- Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract.
- Mix oats, flour, baking powder, and salt together in a small bowl; mix into the wet ingredients. Stir in toasted coconut and pecans. Drop by spoonfuls onto the prepared cookie sheets.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 128 calories, Carbohydrate 17.8 g, Cholesterol 14.3 mg, Fat 6 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 63.7 mg, Sugar 11.7 g
PECAN SHORTBREAD
This cookie is always the first thing to sell out at the Barefoot Contessa, Ina Garten's gourmet store in East Hampton, New York.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 7
Steps:
- Cream together the butter, 1/2 cup sugar, and vanilla in the bowl of an electric mixer, until mixture is light in color, 3 to 4 minutes.
- Add the flour, salt, pecans, and almond extract, and mix until combined and the pecans start to break up.
- Wrap dough in plastic wrap, and place in the refrigerator at least 1 hour or overnight. On a lightly floured surface, roll out the dough to a 1/4 inch thickness. Using 2 1/2-inch diameter fluted cookie cutters, cut cookies, and place on parchment-lined baking sheet. Return to refrigerator 1 hour more.
- Heat oven to 325 degrees. Sprinkle cookies with the remaining sugar, and bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool.
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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