Coconut Macadamia Shortbread

1. 1

   Preheat oven to 325F.

2. 2

   and generously butter a 9-inch round cake pan.

3. 3

   In a food processor, pulse nuts and granulated sugar just until ground fine (do not grind to a paste).

4. 4

   In a bowl with an electric mixer, beat butter with confectioners' sugar until light and fluffy.

5. 5

   In another bowl, whisk together flour, baking powder, salt, nut mixture and 1/4 cup coconut.

6. 6

   Beat flour mixture into butter mixture until just combined.

7. 7

   On a lightly floured surface, knead dough 5 to 8 times, or until it just comes together.

8. 8

   With floured hands (dough will be sticky) press dough evenly into prepared baking pan and sprinkle with remaining 5 tablespoons coconut,pressing lightly to make it adhere.

9. 9

   Bake shortbread in middle of oven 30 minutes, or until pale golden.

10. 10

    While shortbread is still warm, loosen edges from pan with a small knife and cut into 8 wedges.

11. 11

    Let shortbread cool in pan.

12. 12

    Carefully transfer shortbread to a platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.