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Pecan, Coconut and Brown Sugar Shortbread Cookies

Pecan, Coconut and Brown Sugar Shortbread Cookies

These pecan, coconut and brown sugar shortbread cookies are a pan-pressed bar with a tender, slightly crumbly texture, toasty coconut, crunchy pecans, and deep brown-sugar flavor. They bake in about 60 minutes in a 9-inch round pan, making them a good choice for holiday cookie trays or make-ahead dessert bars.
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Cook Time:1 hour
Total Time:1 hour
Course: Desserts
Keyword: brown sugar, coconut, cookie bars, pan-pressed, pecan, shortbread

Equipment

  • Food Processor
  • 9-inch round pan

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

Instructions

  1. Preheat oven to 350 degrees F. Lightly coat a 9-inch round pan with baking spray.
  2. Place all ingredients in a food processor and pulse until the mixture looks like wet sand. Pour the mixture into the prepared pan and press it flat and even. Bake until the top is browned and the center is soft and almost set, about 60 minutes.

Notes

Recipe calls for toasted coconut and pecans; toasting them enhances their flavor. The bars will firm as they cool, so allow them to cool completely in the pan before cutting. Press the mixture evenly into the 9-inch pan for uniform baking and browning.