Hawaiian Shortbread Wedges Recipe ππΊ
Overview:
Preparation Time: 15 minutes
Cooking Time: 28 minutes
Total Time: 43 minutes
Servings: 16
Description:
Studded with macadamia nuts, dried mango, and shredded coconut, these Hawaiian Shortbread Wedges are a delightful tropical twist on traditional Scottish shortbread. Whether you’re gifting them or savoring them at the end of a luau feast, they’re sure to impress with their exotic flavors and buttery richness.
Ingredients:
- 1 cup sweetened flaked coconut
- 3/4 cup unsalted butter
- 1/2 cup confectioners’ sugar
- 3/4 teaspoon vanilla extract
- 1 pinch salt
- 1 cup all-purpose flour
- 1 cup dried mango
- 1/4 cup macadamia nuts
Nutritional Information (per serving):
- Calories: 188.7
- Fat: 12.9g
- Saturated Fat: 6.3g
- Cholesterol: 27.1mg
- Sodium: 53.4mg
- Carbohydrates: 17.3g
- Fiber: 1.1g
- Sugar: 8.4g
- Protein: 1.9g
Instructions:
-
Preheat Oven: Position a rack in the middle of the oven and preheat to 325Β°F (165Β°C).
-
Toast Coconut and Macadamia Nuts:
- On a baking sheet, mix together the sweetened flaked coconut and macadamia nuts.
- Bake, stirring occasionally, until lightly toasted, about 8 minutes.
- Remove from the oven and let cool, but leave the oven set at 325Β°F (165Β°C).
-
Prepare Dough:
- In a bowl, using an electric mixer set on medium speed, beat the unsalted butter until fluffy, about 4 minutes.
- Add the confectioners’ sugar and beat until light, about 1 minute, scraping the sides of the bowl as needed.
- Beat in the egg yolk, vanilla extract, and salt until well combined.
- On low speed, beat in the all-purpose flour, followed by the toasted coconut mixture and dried mango, until a soft dough forms.
-
Shape and Bake:
- Divide the dough in half and press each half into a round 9-inch (23 cm) cake pan.
- Using fork tines, mark each round into 8 wedges.
- Bake until the shortbread is golden brown, about 20 minutes.
-
Cool and Serve:
- Transfer the pans to a rack and, using the marks as guides, cut into wedges.
- Let the shortbread wedges cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Tips:
- For an extra burst of flavor, try using toasted coconut flakes instead of sweetened flaked coconut.
- If you prefer a crunchier texture, bake the shortbread for an additional 5-10 minutes.
- These shortbread wedges make excellent gifts when packaged in decorative tins or boxes.
- Enjoy these tropical treats with a cup of hot tea or coffee for a delightful afternoon snack.
Keywords:
European, Christmas, < 60 Mins, For Large Groups, Oven
Enjoy your Hawaiian Shortbread Wedges! π΄π
