- Hawaiian Shortbread Wedges
- 1 cup sweetened shredded coconut
- 3/4 cup coarsely chopped macadamia nuts
- 1/2 cup unsalted butter ; at room temperature
- 3/4 cup powdered sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/3 cups all-purpose flour
- 1/4 cup chopped dried mango
On a baking sheet, mix together the coconut and macadamia nuts.Bake at 325, stirring occasionally, until lightly toasted, about 8 minutes.Remove from oven and let cool. Leave oven set at 325.In a bowl, using an electric mixer set on medium speed, beat the butteruntil fluffy, about 4 minutes. Add the sugar and beat, stopping once ortwice to scrape the sugar to the center of the bowl with a rubber spatula,until light, about one minute. Beat in the egg yolk, vanilla, and salt.On low speed beat in the flour and then the coconut mixture and the mango toform a soft dough.Divide the dough in half and press each half into a round 9-inch cake pan.Using fork tines, mark each round into 8 wedges.Bake until the shortbread is golden brown, about 20 minutes. Transfer thepans to a rack and, using the marks as guides, cut into wedges. Let coolcompletely.Store in an airtight container at room temperature for up to 3 days.