Position a rack in the middle of an oven and preheat to 325-degrees (165C).
On a baking sheet, mix together the coconut and macadamia nuts.
Bake, stirring occasionally, until lightly toasted, about 8 minutes.
Remove from oven and let cool- leave oven set at 325-degrees (165C).
In a bowl, using an electric mixer set on medium speed, beat the butter until fluffy, about 4 minutes.
Add the sugar and beat, stopping once or twice to scrape the sugar to the center of the bowl with a rubber spatula, until light, about 1 minute.
Beat in the egg yolk, vanilla and salt.
On low speed, beat in the flour and then the coconut mixture and the mango to form a soft dough.
Divide the dough in half and press each half into a round cake pan 9 inches (23 cm) in diameter.
Using fork tines, mark each round into 8 wedges.
Bake until the shortbread is golden brown, about 20 minutes.
Transfer the pans to a rack and, using the marks as guides, cut into wedges.
Let cool completely.
Store in an airtight container at room temp up to 3 days.
Ingredients:
1 cup sweetened flaked coconut ( 4 oz/125 g)
3/4 cup coarsely chopped macadamia nuts ( 4 oz/125 g)
1/2 cup unsalted butter, room temp ( 4 oz/125 g)
3/4 cup confectioners' sugar ( 3 oz/90 g)
1 egg yolks
1 teaspoon vanilla extract ( essence)
1/4 teaspoon salt
1 1/3 cups all-purpose flour ( 7 oz/220 g)
1/4 cup chopped dried mango ( 1 1/2 oz/45 g)
Steps/Methods:
Position a rack in the middle of an oven and preheat to 325-degrees (165C).
On a baking sheet, mix together the coconut and macadamia nuts.
Bake, stirring occasionally, until lightly toasted, about 8 minutes.
Remove from oven and let cool- leave oven set at 325-degrees (165C).
In a bowl, using an electric mixer set on medium speed, beat the butter until fluffy, about 4 minutes.
Add the sugar and beat, stopping once or twice to scrape the sugar to the center of the bowl with a rubber spatula, until light, about 1 minute.
Beat in the egg yolk, vanilla and salt.
On low speed, beat in the flour and then the coconut mixture and the mango to form a soft dough.
Divide the dough in half and press each half into a round cake pan 9 inches (23 cm) in diameter.
Using fork tines, mark each round into 8 wedges.
Bake until the shortbread is golden brown, about 20 minutes.
Transfer the pans to a rack and, using the marks as guides, cut into wedges.
Let cool completely.
Store in an airtight container at room temp up to 3 days.
