Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Coconut-Macadamia Shortbread 3.6 (54) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 6, 2020 Print Rate It Share Share Tweet Pin Email Yield: Makes about 2 1/2 dozen This recipe combines a buttery Scottish tradition with the flavors of the Hawaiian Islands. Ingredients 1 cup macadamia nuts (about 3 ounces), toasted ¾ cup plus 2 tablespoons sugar 1 ½ cups sweetened shredded coconut ¾ cup (1 ½ sticks) plus 1 tablespoon unsalted butter, room temperature 4 tablespoons cream of coconut or unsalted butter 2 teaspoons pure coconut extract 2 cups all-purpose flour, plus more for work surface ½ teaspoon coarse salt 1 large egg white, lightly beaten Directions Preheat oven to 325 degrees. Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week. Put butter, cream of coconut, and remaining 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium until pale and fluffy, about 2 minutes. Mix in coconut extract. Reduce speed to low. Add flour, salt, nut mixture, and ground coconut; mix until combined. Halve dough. Shape halves into disks, and wrap well in plastic. Refrigerate until firm, about 1 hour. Let dough soften before rolling. Roll out each disk on lightly floured parchment to 1/4 inch thick. Cover with plastic; refrigerate until firm, 30 minutes. Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week. Cook's Notes To toast macadamias, place them in a single layer on a rimmed baking sheet in a 350-degree oven until lightly golden, about 10 minutes, stirring occasionally. If you don't have a fluted square cutter, use whatever other shape you have on hand. Rate it Print