Coco-Mac Shortbread

About a month ago, I had this idea for a coconut macadamia shortbread. Went looking in my Shortbread cookbook, and decided to alter the peanut butter-molasses recipe. The first attempt was tasty, but you really couldn't taste the macadamia butter as I put it inside the batter. I forced myself to eat the entire batch. I have been pondering what to do to make it better, and decided to make it layered like the one in the book. Very, very tasty! I had planned to put this on a goody tray, but I am not sure it will be making it out of the house.


Coco-Mac Shortbread

1/4 Cup unsalted butter, softened
60 grams brown sugar
2 Teaspoons vanilla extract
40 grams coconut flour
20 grams arrowroot starch
30 grams macadamia nuts, chopped
10 grams flaked coconut
50 grams macadamia butter


Preheat oven to 350 degrees F. Line a small pie plate with plastic wrap and set aside. In a medium bowl, cream the butter until it is light and fluffy. Add brown sugar and vanilla extract. Scraped down the sides of the bowl. In a small bowl combine coconut flour and arrowroot starch. Gradually add to larger bowl until just combined.

Press half the dough into the prepared and refrigerate for 10-15 minutes. While it is chilling, chop the macadamia nuts. Mix the macadamia butter, coconut and nuts together in a bowl. Set aside. Remove pie plate from the fridge. Take the first half out of the pan with the plastic wrap. Press other half of the dough into the bottom of the pan. Spread macadamia butter mixture over the bottom layer. Turn out the second half of dough on top. Press it down so that it meets and seals the edge. Bake for about 20 minutes or until slightly golden. Cool. Slice into 8 wedges. Serve.

I know I show it with chocolate sauce, but honestly it is best straight out of the pan!