Coconut-Pecan Shortbread Cookies Recipe

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Coconut-Pecan Shortbread Cookies Recipe
Coconut-Pecan Shortbread Cookies Recipe photo by Taste of Home
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Coconut-Pecan Shortbread Cookies Recipe

Read Reviews
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Publisher Photo
A luscious caramel filling joins pairs of rich shortbread treats. They take a little time to make but are well worth it. —Cathy Grubelnik, Raton, New Mexico
MAKES:
45 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min./batch + standing
MAKES:
45 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min./batch + standing

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
  • FILLING:
  • 2/3 cup sugar
  • 3 tablespoons water
  • 1 teaspoon light corn syrup
  • 3 tablespoons heavy whipping cream
  • 2 tablespoons butter

Directions

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.
Preheat oven to 350°. 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 baking sheets. Bake until lightly browned, 10-12 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely.
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.
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. Yield: about 4 dozen.
Originally published as Coconut-Pecan Shortbread Cookies in Country Woman Christmas Annual 2010, p65

Nutritional Facts

1 sandwich cookie: 99 calories, 6g fat (4g saturated fat), 13mg cholesterol, 66mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 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
  • FILLING:
  • 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 350°. 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 baking sheets. Bake until lightly browned, 10-12 minutes. Cool for 1 minute before removing from pans to wire racks to cool completely.
  3. 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.
  4. 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. Yield: about 4 dozen.
Originally published as Coconut-Pecan Shortbread Cookies in Country Woman Christmas Annual 2010, p65

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MY REVIEW
mcfeldpa User ID: 7110742 102426
Reviewed Jan. 24, 2014

"I could not get the dough to stick together in order to be able to roll it out. Therefore, I proceeded to try to put it into a cookie dough scoop. They were crumbly. They tasted good, though."

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