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Coconut-Pecan Shortbread Cookies

 Coconut-Pecan Shortbread Cookies
Similar to linzer cookies, these shortbread treats have a luscious caramel filling. They take a little bit of time to make but are well worth it.—Cathy Grubelnik, Raton, New Mexico
45 ServingsPrep: 35 min. + chilling Bake: 10 min./batch + standing


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup flaked 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


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in vanilla. Combine flour and salt; gradually add to creamed mixture
  • and mix well. Stir in coconut and pecans. Divide dough into two
  • portions. Cover and refrigerate for 30 minutes or until easy to
  • handle.
  • On a floured surface, roll each portion to 1/8-in. thickness. Cut
  • with a 1-in round cookie cutter. Place 1 in. apart on greased baking
  • sheets. Bake at 350° for 10-12 minutes or until lightly browned.

2 of 2

Coconut-Pecan Shortbread Cookies (continued)

Directions (continued)

  • Cool for 1 minute before removing from pans to wire racks to cool
  • completely.
  • Meanwhile, for filling, in a large heavy saucepan, bring sugar and
  • water to a boil. Add corn syrup; cook until syrup turns golden,
  • about 5 minutes (do not stir). Gradually stir in cream and butter.
  • Spread a scant 1/2 teaspoon caramel filling on the bottoms of half of
  • the cookies; top with remaining cookies. Let stand for 2 hours or
  • until set. Yield: 4 dozen.
Nutritional Facts: 1 cookie equals 94 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 58 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.