“Studded with macadamia nuts, dried mango and shredded coconut, these delicious tropical treats are ideal for giving as gifts or enjoying at the end of a luau feast. From Williams-Sonoma Holiday Baking.”

Ingredients Nutrition


  1. Position a rack in the middle of an oven and preheat to 325-degrees (165C).
  2. On a baking sheet, mix together the coconut and macadamia nuts.
  3. Bake, stirring occasionally, until lightly toasted, about 8 minutes.
  4. Remove from oven and let cool- leave oven set at 325-degrees (165C).
  5. In a bowl, using an electric mixer set on medium speed, beat the butter until fluffy, about 4 minutes.
  6. 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.
  7. Beat in the egg yolk, vanilla and salt.
  8. On low speed, beat in the flour and then the coconut mixture and the mango to form a soft dough.
  9. Divide the dough in half and press each half into a round cake pan 9 inches (23 cm) in diameter.
  10. Using fork tines, mark each round into 8 wedges.
  11. Bake until the shortbread is golden brown, about 20 minutes.
  12. Transfer the pans to a rack and, using the marks as guides, cut into wedges.
  13. Let cool completely.
  14. Store in an airtight container at room temp up to 3 days.

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