Hawaiian Shortbread Wedges

1. 1

   Position a rack in the middle of an oven and preheat to 325-degrees (165C).

2. 2

   On a baking sheet, mix together the coconut and macadamia nuts.

3. 3

   Bake, stirring occasionally, until lightly toasted, about 8 minutes.

4. 4

   Remove from oven and let cool- leave oven set at 325-degrees (165C).

5. 5

   In a bowl, using an electric mixer set on medium speed, beat the butter until fluffy, about 4 minutes.

6. 6

   Add the sugar and beat, stopping once or twice to scrape the sugar to the center of the bowl with a rubber spatula, until light, about 1 minute.

7. 7

   Beat in the egg yolk, vanilla and salt.

8. 8

   On low speed, beat in the flour and then the coconut mixture and the mango to form a soft dough.

9. 9

   Divide the dough in half and press each half into a round cake pan 9 inches (23 cm) in diameter.

10. 10

    Using fork tines, mark each round into 8 wedges.

11. 11

    Bake until the shortbread is golden brown, about 20 minutes.

12. 12

    Transfer the pans to a rack and, using the marks as guides, cut into wedges.

13. 13

    Let cool completely.

14. 14

    Store in an airtight container at room temp up to 3 days.

* Per serving · 4 servings · Values may vary.

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