Reviews (1)
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Martha Stewart Member
Rating: Unrated
11/24/2012
Tried it with unsweetened rather than sweetened coconut-- very tasty! A bit salty for my palate, so next time will try again with less salt. Portion size as instructed is a bit large, especially for Christmas treats. If I maybe use 2 smaller pans, I'm curious by how much I should reduce cooking time.
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Coconut-Pecan Shortbread
Recipe Summary
Yield: Makes 8 wedges
Ingredients
Ingredient Checklist
2 cups all-purpose flour
1 1/4 teaspoons coarse salt
2 sticks unsalted butter, softened, plus more for pan
3/4 cup packed light-brown sugar
1 cup toasted sweetened shredded coconut
1 cup chopped toasted pecans
Gallery
Coconut-Pecan Shortbread
Recipe Summary
Yield: Makes 8 wedges
Gallery
Coconut-Pecan Shortbread
Coconut-Pecan Shortbread
Coconut-Pecan Shortbread
Recipe Summary
Yield: Makes 8 wedges
Recipe Summary
Yield: Makes 8 wedges
Yield: Makes 8 wedges
Makes 8 wedges
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- 2 sticks unsalted butter, softened, plus more for pan
- 3/4 cup packed light-brown sugar
- 1 cup toasted sweetened shredded coconut
- 1 cup chopped toasted pecans
Directions
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.
Reviews (1)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
11/24/2012
Tried it with unsweetened rather than sweetened coconut-- very tasty! A bit salty for my palate, so next time will try again with less salt. Portion size as instructed is a bit large, especially for Christmas treats. If I maybe use 2 smaller pans, I'm curious by how much I should reduce cooking time.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
11/24/2012
Tried it with unsweetened rather than sweetened coconut-- very tasty! A bit salty for my palate, so next time will try again with less salt. Portion size as instructed is a bit large, especially for Christmas treats. If I maybe use 2 smaller pans, I'm curious by how much I should reduce cooking time.
Martha Stewart Member
Rating: Unrated
11/24/2012
Tried it with unsweetened rather than sweetened coconut-- very tasty! A bit salty for my palate, so next time will try again with less salt. Portion size as instructed is a bit large, especially for Christmas treats. If I maybe use 2 smaller pans, I'm curious by how much I should reduce cooking time.
Rating: Unrated
All Reviews for Coconut-Pecan Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Coconut-Pecan Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
