Coconut-Macadamia Nut Shortbread Cookies Recipe

Name: Coconut-Macadamia Nut Shortbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 3/4 cup powdered sugar; 1 cup toasted coconut; 1/2 cup finely chopped macadamia nuts; 2 teaspoons vanilla extract; 1/4 teaspoon coconut extract; 2 cups all-purpose flour; 1/4 teaspoon baking powder; 1/8 teaspoon salt; Wax paper

Servings: persons

1
Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in toasted coconut, chopped macadamia nuts, and vanilla extract until blended.
2
Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.
3
Gradually add flour mixture to butter mixture, beating at low speed until blended.
4
Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
5
Preheat oven to 350u00b0.
6
If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
7
Bake shortbread slices at 350u00b0 for 10 to 12 minutes or until edges of slices are golden.
8
Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup butter, softened, 3/4 cup powdered sugar, 1 cup toasted coconut, 1/2 cup finely chopped macadamia nuts, and more.

Yes, Coconut-Macadamia Nut Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut-Macadamia Nut Shortbread Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions