Hawaiian Shortbread Wedges

Total Time: 43 mins Preparation Time: 15 mins Cook Time: 28 mins

Ingredients

• Servings: 16
• 1 cup sweetened flaked coconut (4 oz/125 g)
• 3/4 cup coarsely chopped macadamia nuts (4 oz/125 g)
• 1/2 cup unsalted butter, room temp (4 oz/125 g)
• 3/4 cup confectioners' sugar (3 oz/90 g)
• 1 egg yolk
• 1 teaspoon vanilla extract (essence)
• 1/4 teaspoon salt
• 1 1/3 cups all-purpose flour (7 oz/220 g)
• 1/4 cup chopped dried mango (1 1/2 oz/45 g)

Recipe

• 1 position a rack in the middle of an oven and preheat to 325-degrees (165c).
• 2 on a baking sheet, mix together the coconut and macadamia nuts.
• 3 bake, stirring occasionally, until lightly toasted, about 8 minutes.
• 4 remove from oven and let cool- leave oven set at 325-degrees (165c).
• 5 in a bowl, using an electric mixer set on medium speed, beat the butter until fluffy, about 4 minutes.
• 6 add the sugar and beat, stopping once or twice to scrape the sugar to the center of the bowl with a rubber spatula, until light, about 1 minute.
• 7 beat in the egg yolk, vanilla and salt.
• 8 on low speed, beat in the flour and then the coconut mixture and the mango to form a soft dough.
• 9 divide the dough in half and press each half into a round cake pan 9 inches (23 cm) in diameter.
• 10 using fork tines, mark each round into 8 wedges.
• 11 bake until the shortbread is golden brown, about 20 minutes.
• 12 transfer the pans to a rack and, using the marks as guides, cut into wedges.
• 13 let cool completely.
• 14 store in an airtight container at room temp up to 3 days.