Coconut Macadamia Shortbread

By davidgoodman

Ingredients

• 1 cup macadamia nuts (3 ounces), toasted
• 3/4 cup plus 2 tsp sugar
• 1 cup sweetened shredded coconut, plus 1/2 cup for topping
• 3/4 cup (11/2 Stics) plus 1 tsp unsalted butter. room temperature
• 4 tsps creamed coconut or unsalted butter
• 2 tsps pure coconut extract
• 2 cups all-purpose flour
• 1/2 tsp coarse salt
• 1 large egg white, lightly beaten

Preparation

Step 1

1. Preheat oven to 325°. Line two baking sheets with parchment paper; set aside. In a food processor, finely grind nuts and 2 tsps sugar; transfer to a bowl. Coarsely grind 1 cup coconut; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, Creamed coconutm, and remaining 3/4 cup sugar until light and fluffy, about 2 minutes. Beat in extract, then beat in flour, salt, and reserved nuts and coconut.

3. Divide dough in half. Place each half on plastic wrap; flatten into disks. Wrap well; chill until firm, at least 1 hour. Dough can be refrigerated up to 4 days or frozen up to 1 month. Let soften at room temprature before rolling.

4. Lightly dust a 12-by-15-inch piece of parchment with flour; roll 1 dough disk about 1/4 inch thick. Cover with plastic; chill until firm, about 30 minutes. Repeat with remaining dough.

5. Bake until pale golden, about 45 minutes. Transfer to a wire rack to cool for 15 minutes.