Coconut Pecan Shortbread
Indulge in the buttery, melt-in-your-mouth delight of Coconut Pecan Shortbread! This elegant cookie recipe combines the nutty richness of finely chopped pecans with the tropical sweetness of shredded coconut, all wrapped in a perfectly tender shortbread base. With just seven simple ingredients—including creamy unsalted butter and a touch of pure vanilla—these cookies are easy to make but taste utterly gourmet. Rolling the dough ensures crisp, clean edges, while a quick bake at 325°F creates golden, crumbly perfection. Ideal for holiday platters, afternoon tea, or a cozy weekend treat, these cookies are sure to impress. Store them in an airtight container to enjoy their irresistible flavor all week long!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 75 grams shredded sweetened coconut
- 60 grams pecans, finely chopped
- 0.5 teaspoons salt
Instructions
Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use an electric hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract to the butter-sugar mixture and mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the shredded sweetened coconut and finely chopped pecans using a spatula.
Turn the dough out onto a lightly floured surface and bring it together into a cohesive ball. If the dough feels too soft, refrigerate for 15-20 minutes to firm up slightly.
Roll the dough into a 1/4-inch thick rectangle, then use a cookie cutter (any shape of your choice) to cut out the shortbread cookies.
Place the cookies on the prepared baking sheets, leaving about 1 inch of space between each one.
Bake in the preheated oven for 12-15 minutes, or until the edges begin to turn golden brown.
Allow the shortbread cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 5.9 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 28 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
