Tropical Shortbread Bars
A tropical shortbread bar combining macadamia nuts, sweet shredded coconut, and zesty lime.
Ingredients
Salted macadamia nuts (divided use, 1/2 cup chopped for garnish, 1/4 cup reserved)
3/4 cup
All-purpose flour (divided use)
1 cup
Cornstarch
1/2 cup
Granulated sugar
1/2 cup
Sweetened shredded coconut (divided use)
1/4 cup plus 1/3 cup
Finely grated lime zest
1.5 tsp
Cold unsalted butter (cut into 0.5-inch cubes)
3/4 cup (1.5 sticks)
Instructions
1
Prep
Position the oven rack in the center of the oven and preheat to 300°F. Lightly grease a 9-inch square baking pan.
2
Prepare garnish nuts
Chop 1/2 cup macadamia nuts and reserve for garnish.
3
Make the dough
Place the remaining 1/4 cup macadamia nuts and 1/2 cup flour in the bowl of a food processor and process until the nuts are finely ground, about 10 seconds. Add the remaining 1/2 cup flour, cornstarch, sugar, 1/4 cup coconut, and lime zest, and process until well combined, about 30 seconds. Sprinkle the butter cubes over the flour mixture, pulse 6 to 7 times, then process for 6 seconds, until the crumbs are fine and powdery. Process another 8 to 10 seconds, until the crumbs form clumps that hold together when pressed.
4
Assemble and top
Press the dough evenly into the bottom of the baking pan. Sprinkle the reserved chopped macadamia nuts and remaining 1/3 cup coconut over the shortbread. Press lightly so they adhere to the shortbread.
5
Bake
Bake for 48 to 52 minutes, until the coconut is light golden and the edges of the shortbread just begin to turn golden. Place the pan on a wire rack to cool for 15 minutes.
6
Cut into bars
While the shortbread is still warm, cut into 16 squares with a sharp knife. Transfer the shortbread squares to a wire rack to cool completely.
