Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Coconut-Pecan Shortbread 1 Review 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 7, 2020 Print Rate It Share Share Tweet Pin Email Yield: 8 wedges By toasting the shredded coconut and pecans, you'll get a nuttier and more savory cookie. Ingredients 2 cups all-purpose flour 1 ¼ teaspoons coarse salt 2 sticks unsalted butter, softened, plus more for pan ¾ cup packed light-brown sugar 1 cup toasted sweetened shredded coconut 1 cup chopped toasted pecans Directions Preheat oven to 300 degrees. Sift together flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl with a rubber spatula as needed. Add sugar gradually, beating between additions; continue to beat until mixture is very pale, about 2 minutes total. Reduce speed to low, and add flour mixture; beat until just combined. Mix in coconut and pecans. Press dough evenly into a buttered 10-inch springform pan; refrigerate until firm, about 20 minutes. Cut dough into 8 wedges. Evenly pierce all over with a skewer. Bake until shortbread is firm in center and golden brown, about 1 hour 10 minutes. Transfer pan to a wire rack; immediately recut wedges with a paring knife. Let cool completely in pan. Rate it Print