Coconut-Macadamia Shortbread Cookies

Coconut-Macadamia Shortbread Cookies (Adapted from Martha Stewart)

2 cups all-purpose flour
1/2 teaspoon coarse salt
1 cup macadamia nuts, toasted and cooled
2 tablespoons granulated sugar
1 3/4 cups sweetened shredded coconut, divided
13 tablespoons (3/4 cup + 1 tablespoon or 1 1/2 sticks + 1 tablespoon) unsalted butter, softened
3/4 cup granulated sugar
4 tablespoons cream of coconut
2 teaspoons pure coconut extract
1 large egg white, lightly beaten

In a small bowl, whisk together flour and salt.

In a food processor, add nuts, 2 tablespoons granulated sugar and about a tablespoon of the flour mixture - pulse just until the nuts are ground. Place nuts into a bowl. Place 1 cup coconut into the food processor and pulse until coarsely ground.

In a large mixing bowl, beat together butter, 3/4 cup granulated sugar and cream of coconut smooth and creamy. Mix in coconut extract. Add the remaining flour mixture, ground nuts and ground coconut into the bowl and mix just until combined.

Divide dough in half, then shape each into a disk - wrap each well in plastic wrap. Place into the refrigerator and chill until firm, about 30 to 60 minutes.

Remove dough from the refrigerator and unwrap. On a lightly floured piece of parchment, roll each piece of dough to a 1/4" thickness. Cover with plastic wrap and chill once more until firm, about 30 minutes.

Preheat oven to 325 degrees.

Using a 2 1/4" cookie cutter, cut out dough and place cookies onto parchment-lined baking sheets. Reroll scraps and continue cutting out cookies as needed. Lightly brush the tops of the cookies beaten egg white - sprinkle each with a little of the remaining 3/4 cup coconut. Place into the oven and bake, rotating sheets halfway through, until the cookies are golden, about 18 to 25 minutes. Remove and allow cookies to cool on the baking sheets.

Makes about 30 cookies.

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