Wednesday, May 11, 2011

Hawaiian Shortbread

I knew these bar cookies were a huge hit when I brought them to a committee meeting and one of the members asked if she could take 3 in the car to eat for her lunch! The three star ingredients go together so beautifully: white chocolate, coconut and macadamia nuts. Yum-o. Sweet, salty, crunchy, chewy - have I convinced you yet?

If you have a food processor, it will make the assembly of these bars go very quickly. If you don't, it will still be pretty quick - just use whatever chopping device and pastry blender type device that you have! In the food processor, chop the macadamia nuts and then remove them to a bowl and set aside.

Chop the butter into small pieces

then combine the flour, brown sugar, baking powder and salt in the bowl of a food processor, and pulse to combine. Add the chopped butter and pulse until the batter is crumbly. (I have a 7-cup processor and this filled it to the rim!) Transfer to a large mixing bowl.

Add the chopped macadamia nuts

and the white chocolate chips

and finally, the coconut.

The batter will be very thick, heavy and will seem a little dry - that's ok. It will work out! Pat the batter with your fingers into a greased jelly roll pan. (I use a stoneware one which works beautifully!)

Bake for 25-30 minutes or until the bars are golden brown.

Let cool completely then cut to serve, and store any leftovers in an airtight container.

One year ago: Springtime Shells
Two years ago: Chicken BBQ Pizza

Find more ideas at Sweet Tooth Friday, Recipes I can't wait to try, What's on Your Plate, Made it on Monday, What's on the Menu Wednesday, Whatcha Making Wednesdays, Sweets this Week, So Sweet Sunday, Crazy Sweet Tuesdays.

Hawaiian Shortbread

2 2/3 cups flour
2 cups brown sugar
2 tsp. baking powder
1 tsp. salt
2 cups shredded sweetened coconut
1 cup butter, cut into chunks
1 - 12 ounce package white chocolate chips
1 1/2 cups chopped macadamia nuts

In the bowl of a food processor, combine the flour, brown sugar, baking powder and salt. Pulse a few times to combine. Add the butter and pulse until crumbly. Transfer to a large mixing bowl and add the coconut, macadamia nuts and white chocolate chips. Stir well to incorporate all the ingredients.

Press the batter into a greased jellyroll pan (15x10). Bake at 350 for 25-30 minutes or until golden brown. Cool completely before cutting. Makes 40 bars.


  1. Your shortbread combo sounds like a tropical delight.

  2. Hello Sweetie...Thats what I would say bite after bite. (lol)

    Thanks for joining in Made it on Monday.

  3. Could it get any better? I'm thinking not! ;-) Thanks for linking up on Recipes I Can't Wait to Try!

  4. Saw this on Sweets for a Saturday - it looks awesome! I love shortbread, coconut and macadamia nuts so it looks like the perfect bar cookie.

  5. This look fabulous! Thanks for posting! Can I come to your house for dessert?

  6. Hi Sara,
    This is a great Shortbread, with yummy coconut, nuts and chocolate, wow! It looks delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  7. Wow, I love all of the flavors in there. This is a keeper! I can't wait to try it.

    Thanks for linking up with Sweets This Week!

    Have a great weekend.


  8. sounds delicious the flavor combination sounds awesome

  9. These do sound awesome. Though the only macadamia nuts I've ever seen in the stores are in a jar by the peanuts and are heavily salted. Is that what you use?

  10. Yummy! We love anything with macadamia nuts in this house. I'll have to try making a batch of these!

    Thanks for sharing with So Sweet Sundays! :)

  11. Carla, yes, those are what I use. I actually buy a giant tin from Costco and keep them in my freezer. (More economical, and they keep better frozen.) I get the Mauna Loa brand which is readily available at most stores. They do have an unsalted version, but I like the contrast of sweet and salty so I use salted.

  12. Yum, these look good. Thanks for sharing them on Crazy Sweet Tuesday!


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