Hawaiian Coconut Shortbread Cookies Food

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HAWAIIAN COCONUT SHORTBREAD COOKIES



Hawaiian Coconut Shortbread Cookies image

This is a recipe from an old Sunset Desserts Cookbook, likely from the 1970's, that was lost during a move. I searched high and low on the internet for this exact recipe, as I remembered it, to no avail. I finally found a copy of the recipe I had handwritten and placed in my mother's very old cookbook many years ago. Eureka! I wanted to post it here, so that I wouldn't lose it, and to share so others could enjoy them as well. I used to make these occasionally as a special treat for our family and for holidays and events. Rich and buttery with that wonderful coconut taste with a powdered sugar coating similar to wedding cookies. These are pretty simple to make and are "jr. chef assistant" friendly, especially for little hands to coat them in powdered sugar. Probably one of the best things about these cookies is that they are so great for a "make-ahead" cookie, as the dough is refrigerated and sliced, so you can break up the prep time into different days. Also, the baked cookies improve in flavor as they mature, so another "do-ahead" advantage. They are ideal for "care packages" to mail, if cushioned and packed securely, as they don't go stale. I hope you enjoy these as much as our family and guests have :)

Provided by Ismy Echo

Categories     Dessert

Time 1h5m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 7

1 cup butter, softened (8 ounces)
1/4 cup granulated sugar
1 teaspoon vanilla
2 cups all-purpose flour (measured after sifting)
1/4 teaspoon salt
2 cups sweetened flaked coconut
1 cup powdered sugar, Sifted (or more as needed, for coating after baking)

Steps:

  • Cream the butter until smooth. Add granulated sugar and vanilla, creaming again until smooth and slightly fluffy.
  • Sift flour and then measure the 2 cups of flour. Add salt to flour and sift again.
  • Gradually add to the creamed butter mixture until you have added all the flour and mixture is smooth. Mix the coconut into the cookie dough.
  • Shape into a one and half (1.5) inch diameter roll and wrap in plastic wrap. Refrigerate until it the dough is firm, about 2-4 hours, or for several days until ready to use. May be frozen for later baking.
  • Using a sharp knife, cut 1/4 inch slices from the cookie dough roll and place on a very lightly greased cookie sheet, about 1 inch apart.
  • Bake at 300 degrees for about 20 minutes, until a light golden brown at edges, but not browned entirely across the top.
  • Cool cookies on sheet just until they are set, easy to remove and have cooled slightly, usually about 2 to 3 minutes. Remove cookies with a spatula and place on the 1 cup of powdered sugar that you have sifted onto a piece of wax paper or similar surface. Cover cookies with powdered sugar on all sides by sifting more sugar over them or "rolling" them in the sugar. After they have cooled and the powdered sugar has "set", you can coat them with more powdered sugar if you would like. Cool completely and then store in an airtight container, for however long you can keep them from being eaten!
  • Try these the first time following the recipe as given. The next time, you can play around with adding other ingredients to tweak these to your exact tastes. Some ideas, toasting some of the coconut before adding to the dough, adding finely chopped macadamia nuts, ginger, cardamom or any citrus zest. Key lime zest and macadamias is a great combo, truly a cookie that takes you to tropical islands without the frequent flier miles :).

HAWAIIAN COCONUT MACADAMIA SHORTBREAD COINS (COOKIES)



Hawaiian Coconut Macadamia Shortbread Coins (Cookies) image

If you like macadamia nuts, this is the cookie for you! In this recipe, the buttery sugar cookie dough is loaded with sweet toasted coconut and a generous helping of chopped macadamia nuts. Additional nuts are pressed into the tops of the cookies prior to baking. Store the cookies between layers of waxed paper in an airtight container for three days at room temperature or for up to three months in the freezer. From Better Homes & Gardens.

Provided by BecR2400

Categories     Dessert

Time 50m

Yield 32 Cookies

Number Of Ingredients 8

3/4 cup butter, softened
3/4 cup powdered sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup macadamia nuts, finely chopped
1 cup flaked coconut, toasted
2 cups cake flour
chopped macadamia nuts

Steps:

  • Preheat oven to 325 degrees F.
  • In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
  • Add powdered sugar, baking powder, and salt. Beat on low speed until combined, scraping side of bowl occasionally.
  • Beat in the 1 cup macadamia nuts and the coconut.
  • Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough will be sticky).
  • Using lightly floured hands, shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet; flatten balls slightly.
  • Lightly press additional chopped macadamia nuts onto the tops of cookies.
  • Bake in the preheated oven for 18 to 20 minutes or until light golden brown.
  • Transfer cookies to a wire rack; let cool.
  • To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts : Calories 121.2, Fat 8.3, SaturatedFat 3.9, Cholesterol 11.4, Sodium 66.5, Carbohydrate 11.2, Fiber 0.6, Sugar 4, Protein 1.1

COCONUT SHORTBREAD



Coconut Shortbread image

"My niece makes this shortbread for special occasions," writes Wauwatosa, Wisconsin's Nancy Siefert. "My family enjoys the rich flavor of these cookies so much, I bake them all year long."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 6

2 cups butter, softened
1 cup sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 cup sweetened shredded coconut
Confectioners' sugar

Steps:

  • In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in coconut. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 12-15 minutes or until edges are lightly browned. Dip both sides of cookies in confectioners' sugar while warm. Cool on wire racks.

Nutrition Facts : Calories 101 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 64mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

COCONUT-MACADAMIA SHORTBREAD



Coconut-Macadamia Shortbread image

This recipe combines a buttery Scottish tradition with the flavors of the Hawaiian Islands.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 1/2 dozen

Number Of Ingredients 9

1 cup macadamia nuts (about 3 ounces), toasted
3/4 cup plus 2 tablespoons sugar
1 1/2 cups sweetened shredded coconut
3/4 cup (1 1/2 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
1/2 teaspoon coarse salt
1 large egg white, lightly beaten

Steps:

  • 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.

HAWAIIAN COOKIE BALLS



Hawaiian Cookie Balls image

Have a ball with our Hawaiian Cookie Balls. Juicy crushed pineapples and flaked coconut give these Hawaiian Cookie Balls their tropical-style sweetness.

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Yield 32 servings

Number Of Ingredients 5

1 can (8 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
40 square shortbread cookies, finely crushed (about 3 cups)
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted
3/4 cup BAKER'S ANGEL FLAKE Coconut

Steps:

  • Combine pineapple and dry pudding mix in medium bowl. Immediately stir in cookie crumbs. Refrigerate 30 min.
  • Shape into 32 (1-inch) balls. Roll 16 balls in coconut; place on waxed paper-covered rimmed baking sheet. Dip remaining balls in melted chocolate; add to baking sheet.
  • Refrigerate 20 min. or until firm.

Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.7841 g

SLICE & BAKE COCONUT SHORTBREAD COOKIES



Slice & Bake Coconut Shortbread Cookies image

Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. -Roberta Otto, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 5

1 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 cup sweetened shredded coconut

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut., Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight., Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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