Coconut-Pecan Shortbread Cookies Recipe

3 1 1
Coconut-Pecan Shortbread Cookies Recipe
Coconut-Pecan Shortbread Cookies Recipe photo by Taste of Home
Publisher Photo

Coconut-Pecan Shortbread Cookies Recipe

Read Reviews
3 1 1
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
Recommended: Top 10 Dessert Bars
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

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. 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.
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.

Popular Videos

  • 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. 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.
  2. 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. Cool for 1 minute before removing from pans to wire racks to cool completely.
  3. 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.
  4. 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.
Originally published as Coconut-Pecan Shortbread Cookies in Country Woman Christmas Annual 2010, p65

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCoconut-Pecan Shortbread Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
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."

Loading Image