Coconut-Pecan Shortbread Cookies Recipe

Name: Coconut-Pecan Shortbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 1/2 cup sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup sweetened shredded coconut; 1/2 cup chopped pecans; 2/3 cup sugar; 3 tablespoons water; 1 teaspoon light corn syrup; 3 tablespoons heavy whipping cream; 2 tablespoons butter

Servings: persons

1 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
2/3 cup sugar
3 tablespoons water
1 teaspoon light corn syrup
3 tablespoons heavy whipping cream
2 tablespoons butter

1
Cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in coconut and pecans. Divide dough into two portions. Cover and refrigerate for 30 minutes or until easy to handle.
2
Preheat oven to 350u00b0. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a 1-in. round cookie cutter. Place cookies 1 in. apart on greased
3
. Bake until lightly browned, 10-12 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely.
4
Meanwhile, for filling, bring sugar and water to a boil in a large heavy saucepan. Add corn syrup; cook until syrup turns golden, about 5 minutes (do not stir). Gradually stir in cream and butter.
5
Spread filling on the bottoms of half of the cookies, a scant 1/2 teaspoon on each; cover with remaining cookies. Let stand until set, about 2 hours.

1039

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup butter, softened, 1/2 cup sugar, 1 teaspoon vanilla extract, 2 cups all-purpose flour, and more.

Yes, Coconut-Pecan 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.

Coconut-Pecan Shortbread Cookies

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