Pecan, Coconut and Brown Sugar Shortbread Cookies

Name: Pecan, Coconut and Brown Sugar Shortbread Cookies
Cook time: 60 min
Total time: 60 min
Ingredients: 1 3/4 cups all-purpose flour; 1/4 cup Horizon's Honey flavored Snack Grahams (crushed); 3/4 cups unsalted butter (cold, cubed); 1/2 cup dark brown sugar; 1/3 cups powdered sugar; 1/2 teaspoon kosher salt; 1/4 cup sweetened coconut (toasted); 1/4 cup pecans (coarsely chopped, toasted)

These are pan-pressed shortbread bars with a tender, slightly crumbly texture, toasty sweetened coconut, crunchy toasted pecans, and rich dark brown sugar folded into a buttery base.

They bake in about 60 minutes in a 9-inch round pan and finish firming as they cool—ideal for holiday cookie trays, gift tins, or making ahead and slicing once completely cooled.

Why You’ll Love This Recipe

This recipe turns shortbread into an easy, sliceable bar: simple equipment (a food processor and a 9-inch round pan), bold brown-sugar flavor, and the nutty-toasty lift from coconut and pecans.

Pan-pressed for a tender, uniform texture with a slightly crumbly shortbread bite.
Toasted coconut and pecans add warm, nutty flavor that stands up to the brown sugar.
Minimal hands-on time—pulse in the processor, press, and slow-bake while you do other tasks.
Finishes firm as it cools, which makes these excellent for slicing and packing on cookie trays.

Pressing the dough into a single pan makes baking and portioning easy—cool completely before cutting so the bars hold their shape.

Ingredients You’ll Need

1 3/4 cups all-purpose flour: All-purpose flour provides the structure for the shortbread—enough to give a tender, slightly crumbly bar rather than a cakey one.
1/4 cup Horizon’s Honey flavored Snack Grahams, crushed: Crushed Horizon’s Honey flavored Snack Grahams add a touch of sweet honey flavor and a bit of extra crunch and color in the crumb.
3/4 cups unsalted butter, cold, cubed: Cold unsalted butter, cubed, is essential for that classic shortbread tenderness—pulsing cold butter into the dry ingredients creates the flaky, ‘wet sand’ texture.
1/2 cup dark brown sugar: Dark brown sugar gives deep, caramel-like sweetness and moisture that help the bars stay tender while slow-baking.
1/3 cups powdered sugar: Powdered sugar lightens the texture and helps the dough bind smoothly without adding graininess.
1/2 teaspoon kosher salt: Kosher salt brightens the sweet flavors and balances the richness of the butter and brown sugar.
1/4 cup sweetened coconut, toasted: Sweetened coconut (toasted) adds chewy texture and a caramelized coconut flavor—toast until golden and fragrant for best results.
1/4 cup pecans, coarsely chopped, toasted: Coarsely chopped pecans (toasted) bring crunch and a nutty, buttery note that complements the brown sugar and coconut.

How to Make It

Preheat oven to 350 degrees F. Lightly coat a 9-inch round pan with baking spray so the finished shortbread releases cleanly.
Place all ingredients in a food processor and pulse until the mixture looks like ‘wet sand’—small, evenly coated crumbs with no large streaks of butter. If the mixture seems too dry and won’t come together when pressed, pulse in up to 1 teaspoon cold water; if it’s overly greasy, chill the bowl for 10–15 minutes and pulse again.
Pour the mixture into the prepared pan and press it flat and even (see ‘Press Evenly in the Pan’). Bake until the top is browned and the center is soft and almost set, about 60 minutes—the slow bake produces that tender, slightly crumbly shortbread texture.

Pecan, Coconut and Brown Sugar Shortbread Cookies close-up view

Toast the Coconut & Pecans

Toasting concentrates flavor and adds crunch—spread the sweetened coconut and coarsely chopped pecans on a sheet and toast briefly until golden and fragrant. Doing this ahead lets them cool so they fold into the dough without softening the butter.

For more baked-good ideas that layer toasted coconut and pecans, try the Toasted Coconut & Pecan Pear Muffins.

Use a single layer on a rimmed baking sheet.
Watch closely—coconut browns quickly once it begins to toast.
Cool completely before adding to the processor to avoid melting the butter.

Press Evenly in the Pan

Even thickness ensures uniform browning and that the center sets at the same rate as the edges. Press the mixture firmly and evenly into the 9-inch round pan, smoothing the top with the back of a measuring cup or an offset spatula.

Take care to compact the dough so the bars hold together after baking and slicing.

Start from the center and press outward to create an even surface.
If you prefer defined pieces, score shallow lines in the top before baking to guide clean cuts after cooling.

Slow‑Bake for Best Texture

A longer, moderate bake at 350°F browns the top and allows the interior to set gently—this is why the bars take about 60 minutes. The visual cue is a browned top with the center still soft and almost set.

Resist removing the pan while the center is still very jiggly; it will continue to firm as it cools in the pan.

Rotate the pan once during baking if your oven has hot spots.
If the edges brown too quickly, tent the pan loosely with foil for the final 10–15 minutes.

Tips for Success

Processor texture: Aim for a ‘wet sand’ look—small, damp crumbs that hold together when pinched. Over-processing warms the butter and can make the dough greasy.

If mixture is dry or wet: If too dry, add 1 teaspoon cold water and pulse again; if it looks greasy, chill the bowl for a short time before pressing to firm the butter.

Toasting nuts and coconut: Toast coconut and pecans on a rimmed baking sheet at 325°F for 5–8 minutes, stirring once, until golden and fragrant—do this ahead and cool completely.

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Frequently Asked Questions

They bake slowly so the exterior browns gently while the interior sets without becoming dry. The long bake develops the brown-sugar flavor and gives a tender, slightly crumbly shortbread texture.

Cool completely, then wrap tightly in plastic and store at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, freeze wrapped bars for up to 3 months and thaw in the refrigerator before slicing.

Final Thoughts

These pan-pressed shortbread bars are a simple, make-ahead addition to holiday trays—toast the coconut and pecans for maximum flavor, press the dough evenly, and allow the bars to cool fully before slicing.

Because they firm as they cool, you can bake them in advance, freeze wrapped bars, and then slice and arrange them on cookie trays when needed.