Toasty Coconut Wedges

By rickfanciullo

Ingredients

• 1 1/2 cups flaked or shredded sweetened coconut
• 1 cup old fashioned rolled oats
• 1 cup butter, cut into chuncks and slightely softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon salt
• 1/8 teaspoon almond extract
• 1 1/2 cup unbleached all purpose flour
• 1/4 cup flaked or shredded coconut
• 2 tablespoon old fashioned oats
• 2 tablespoon coarse green sugar

Preparation

Step 1

Position a rack in middle of oven; preheat to 300 degrees. Grease a 10 inch fluted tart pan or 10 inch springform pan, or line a large baking sheet with parchment paper. Set aside.

On a large baking sheet spread 1 1/2 cups coconut in an even layer. Bake, stirring every 3 minutes, until evenly toasted, about 12 to 15 minutes. Stir in the 1 cup oats. Continue baking, stirring every 3 minutes until coconut is well toasted and the color of graham crackers and oats are beginning to brown, about 6 to 8 minutes more. Cool.

In a food processor place toasted coconut mixture. Cover and Process until ground almost to flour consistency but not clumpy or oily-looking, scarping sides of bowl occassionaly.

In a large bowl beat butter, granulated and brown sugars, salt and almont extract with an electric mixture on medium speed until very well blended and lightened in color, about 2 minutes. On low speed, beat in ground coconut mixture. Beat in as much as the flour as you can with the mixer. Sit in any remaining flour until evenly incorporated. If dough is crumbly, work in up to 3 teaspoons water until it holds together.

Press dough evenly into bottom of prepared pan. Lay a piece of waxed paper over dough, pressing down and smoothing with your fingertips. Remove waxed paper. Using a table knife carefully, carefully score dough into quarters (avoid cutting all the way to the bottom of pan); score each quarter into 4 to 5 wedges.

For coconut topping, sprinkle with the 1/4 cup coconut and the 2 tablespoon oats. Generously sprinkle edge with course green sugar, gently pressing sugar into dough.

Bake for 30 minutes. If coconut topping becomes too brown, cover loosely with foil. Continue baking, covered, for 20 to 25 minutes or until shortbread is fragrant, nicely browned all over and feels almost firm when pressed in center.

Transfer to a wire rack; let cool 5 to 10 minutes to firm up slightly. Cut wedges along scored lines. Let stand until cooled. If using a springform pan, remove sides. Separate wedges.