These heart shaped Tropical Shortbread Cookies are the perfect way to say "I Love You" on Valentines day. While cut out cookies can be a challenge, my post on Cut Out Cookies Using the Wax Paper Technique makes is so much easier.
No flour all over, no trying to scrape the cookie off the counter, just perfect cut out cookies every time without the drama. The cookies don't spread and they cut out cleanly with sharp edges.
These easy to make delightfully, thin, cookies are flavored with toasted macadamia nuts and coconut and half dipped in a milk chocolate glaze. Not into cut out cookies? That's fine, these can be easily shaped into logs, refrigerated and cut into rounds to speed things along.
Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
Easy Decorated Shortbread Cookies and Painted Cookies are a couple of other great shortbread cookies. Whichever way you make them, they're a great addition to your cookie collection.
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Why This Recipe Works
- The nuts and flour are ground together so the flour absorbs any oil that is released from the nuts. If the nuts are ground alone, they can easily turn to nut butter.
- Toasting the nuts and the coconut brings much more flavor to the cookies. Watch each of them carefully and stir once or twice while toasting. Each of them go from golden to burned easily.
- Make sure the nuts are cooled completely before processing them with the flour.
- Having the butter softened but not melty ensures it, will cream smoothly.
- This is a European recipe and they often beat their butter and flavorings together adding the sugar later.
- Rolling the cookies between wax paper avoids the use of additional flour in the cookies. Please see my post Cut Out Cookies Using the Wax Paper Technique for the how and whys of using this paper and technique which allows you to pick up the paper, place it on a baking sheet and freeze it for easy removal when baking.
- Combining the chocolate with the vegetable shortening is a way to quick temper the chocolate so it doesn't streak which happens when the cocoa butter in the chocolate comes to the top. It doesn't effect the taste, just the looks.
Recipe Ingredients
BACK ROW: All Purpose flour, toasted coconut, unsalted butter.
MIDDLE ROW: Toasted macadamia nuts, vanilla powdered sugar, butter.
FRONT ROW: Salt
Milk Chocolate, Vegetable Shortening
- Macadamia Nuts can be hard to find sometimes. They can usually be found in the snack aisle of grocery stores.
- Sweetened Coconut is used in this recipe.
- Unsalted Butter, especially the European Butter with its higher butter fat content is the butter of choice.
- Powdered Sugar is used to impart a melt-in-your-mouth texture to the cookies. Granulated sugar makes a crisper cookie.
- Milk chocolate chips or bar chocolate can be used. Chop the bar chocolate before melting.
- Shortening such as Crisco is used to quick temper the chocolate so it doesn't streak when set.
Substitutions
- Any nut of your choice can be substituted for the macadamias. Toast them as called for in the instructions.
- Coconut oil can be substituted for the vegetable shortening. Food grade cocoa butter is another option.
Be sure to see the recipe card for the full ingredient list and instructions.
Step by Step Instructions
To Make the Cookies - please see Cut Out Cookies Using the Wax Paper Technique
Step 1. If the toasted strands of coconut are long, crush them between your hands when cool.
Step 2. It is important to crush the coconut so the edges of the cut out cookies will be clean.
Step 3. Place the toasted macadamia nuts and the flour in the bowl of a food processor.
Step 4. Process until the nuts are finely ground and one with the flour.
Step 5. Place the softened butter and vanilla in the bowl of a mixer.
Step 6. Cream until very light in color.
Step 7. Add the flour/nut mixture, coconut, powdered sugar, and salt.
Step 8. The dough completely mixed. It should not be a cohesive ball.
Step 9. Remove the dough from the bowl and knead it a few times to bring it together.
Step 10. Divide the dough in half.
Step 11. If making the round cookies, roll each half into a log, wrap in plastic wrap and chill until hard. Slice thinly and place on parchment lined paper about an inch apart.
Step 12. If making the hearts, roll each half of the dough between wax paper to about ⅛" thick. Please see my post Cut Out Cookies Using the Wax Paper Technique for the whys and hows of this technique. Do not attempt to roll this directly on a work area.
Step 13. From time to time pick up the wax paper and flip it over to smooth out the wrinkles underneath. Not only will they crease the bottom of the cookies, the dough may stall and not roll out any further.
Step 14. Carefully pull back the paper, replace it over the dough and smooth out the wrinkles on the paper. Roll over the dough to remove the wrinkles on the dough.
Step 15. Remove the top piece of paper, keeping the dough on the bottom piece. Cut the cookies out as close together as possible. Place the paper, with the cookies on a baking sheet and refrigerate or freeze until hard.
Step 16. Using a pancake turner or off- set spatula, lift the cookies off the waxed paper and place them on a parchment lined baking sheet. This will be very easy because they are hard. Re-roll the scraps and roll out as before. Bake the cookies from the refrigerated or frozen state.
Dipping the Cookies
Step 1. Place the milk chocolate and shortening, coconut oil or cocoa butter in a bowl. Microwave at half power for about 2 minutes. Stir to blend completely. Alternatively, place the bowl over simmering water and stir to melt. Do not get the chocolate overly hot.
Step 2. Pour the melted chocolate into a short, narrow glass to facilitate dipping the cookies. If the glass or bowl is too shallow the cookies won't be able to be half dipped. Test a cookie to make sure the glaze is not too runny or thick. It should cover the cookie completely.
Step 3. A Cookie is half dipped into the chocolate.
Step 4. Allow the excess chocolate to drip back into the glass for a few seconds.
Step 5. To keep any remaining excess chocolate from puddling around the bottom of the cookie while it is setting up, lightly wipe it against the side of the glass.
Step 6. Place the cookie on a parchment lined baking sheet and allow to set up.
Recipe FAQS
After shaping the cookies, chill the dough in the refrigerator or freeze it until it is hard. This firms up the butter and helps keep them from spreading too much.
Yes it can. Over-mixing can cause the dough to become tough. Mix the ingredients on low just to combine them. The dough should not ball up. Pour it onto a work surface and knead it a few times to bring it together.
There are several differences. Butter cookies generally have a higher ratio of sugar to butter and often have eggs in them. They are also baked at a higher temperature.
Shortbread cookies have a higher fat content and often use powdered sugar for a melt-in-your-mouth texture.
Storage and Freezing
- The cookies can be cut out and frozen prior to baking for several months if put in an airtight container. Just place them on parchment lined trays and bake as directed. Dip them after baking.
- They can be stored, after the chocolate glaze has set, in an airtight container with wax paper or parchment rounds for up to 5 days.
Expert Tips
- Always work the dough cold. A few minutes in the refrigerator or freezer will make a world of difference when transferring the cookies from the paper to a baking sheet that is lined with parchment.
- Make sure the butter is softened so the other ingredients can blend quickly into it.
- The dough should be mixed on low and only until it is in large crumbs to keep it tender.
- Use wax paper to roll the dough, especially because it is thin when rolled out. Never try to roll it out on a counter top with flour. That is a sure way to ruin the cookie.
Other Scrumptious Cookies
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Tropical Shortbread Cookies
Ingredients
Tropical Shortbread Cookies
- 1 cup coconut (60 grams or 2 ounces)
- ½ cup macadamia nuts (60 grams or 2 ounces)
- 1 ½ cups all purpose flour (210 grams or 6 ounces)
- ⅓ cup powdered sugar + 1 tablespoon, (45 grams or 1 ½ ounces)
- ⅓ teaspoon salt
- 1 ¼ sticks butter (140 grams, 5 ounces or 10 tablespoons)
- 1 teaspoon vanilla
Milk Chocolate Glaze
- 6 ounces milk chocolate chips (170 grams)
- 1 ½ tablespoons shortening
Instructions
Tropical Shortbread Cookies
- Preheat the oven to 350 degrees.
- Place the coconut on a baking sheet and toast for about 4 to 5 minutes until deep golden brown. When cool, crush the coconut between your hands to make it smaller.
- If the macadamia nuts are not toasted, place them on a baking sheet and toast for 8 to 10 minutes if they are whole. They should be medium brown and fragrant. If the nuts are in pieces, toast them for less time. Cool completely before continuing.
- Place the nuts and the flour in the bowl of a food processor. Process to grind nuts until they are indistinguishable.
- Add the powdered sugar and salt, pulse several times to mix.
- Beat the butter and vanilla in a mixing bowl until creamy. Add the remaining ingredients, including the coconut, and beat just until combined. It should not make a cohesive ball.
- Turn the dough out and knead together several times and flatten into a round.
To Make round Cookies
- The dough should be firm enough to shape into logs. If it is too soft, refrigerate it briefly to firm it up. Do not let it get hard, or it will be difficult to shape.
- If making rolls, divide the dough into 3 or 4 pieces and roll each piece into a log about 1 ¼" to 1 ½" in diameter.
- When ready to bake, slice ¼" thick and place on baking sheets about 1" apart. Chill or freeze until hard before baking.
- Preheat the oven to 350°F and bake for 10 to 12 minutes or until the cookies start to brown around the edge.
- Cool before dipping.
To Make Cut Out Cookies
- To roll the cookies out, please see Cutout Cookies using Wax Paper Technique for in depth instructions.
- Preheat the oven to 350°F. Line several baking sheets with parchment paper.
- Divide the dough into 2 or 3 portions. Place one piece in the middle of a large piece of waxed paper. Place another piece of wax paper on top and flatten with the palm of your hand.
- Roll out to about ⅜". You want these to be thin.
- When the bottom piece of paper starts wrinkling, remove the top piece of the paper, replace it on the dough and flip it over so the underside of the dough is now on top. Remove that paper carefully, replace it, smooth out any wrinkles, then continue rolling. If the wrinkles are not smoothed out, deep creases will mar the underside of the cookies. In addition, the dough may stall and refuse to roll out any further.
- Cut out shapes as desired, keeping them as close together as possible. Place the cookies on the waxed paper on a baking sheet and freeze until hard.
- Remove the cookies with a pancake turner or offset spatula.
- Gather the scraps and re-roll to make more cookies.
- Bake for about 10 to 12 minutes until coloring around the edges.
- Cool completely before dipping.
Dipping the Cookies
- Combine the chocolate and shortening. Place over hot water to melt, or microwave at half power until melted. Stir well. Do not whisk as it is too easy to incorporate air bubbles, which you definitely do not want.
- Place the glaze in a narrow container as it will be easier to dip the cookies. Half dip each cookie and set on parchment or waxed paper. Allow to set for several hours.
- After the glaze is set, the cookies can be stored at room temperature.
- If you are in a hurry, refrigerate them briefly. This may dull the glaze somewhat.
- They can be stored at room temperature for several days. Place them in an airtight tin with wax paper or parchment circles between them.
Notes
- It is important to mix the dough on low speed and only until it is mostly together to keep the cookies as tender as possible.
- The dough should always be cold when rolling it out. Not hard, but cold.
- After cutting out, make sure the cookies are refrigerated or frozen rock hard before transferring them to parchment lined baking sheets. Bake them frozen if possible.
- Rolling the cookies between wax paper avoids the use of additional flour in the cookies. Please see my post Cut Out Cookies Using the Wax Paper Technique for the how and why's of using this paper in particular and a technique which allows you to pick up the paper, place it on a baking sheet and freeze it for easy removal when baking.
- Never roll the dough on a flour-dusted work surface. The cookies are thin, making them very difficult to keep cold enough to transfer to baking sheets without getting them out of shape.
- I used a 2" heart shaped cookie, but any size will do, as will any shape.
- Make sure the nuts are completely cold when they are ground with the flour, so the flour absorbs any oil released from the nuts. If the nuts are ground alone, they can easily turn to nut butter.
- Toasting the nuts and coconut brings much more flavor to the cookies. Watch each of them carefully and stir once or twice while toasting. Each of them go from golden to burned easily.
- Combining the chocolate with the vegetable shortening is a way to quick temper the chocolate, so it doesn't streak, which happens when the cocoa butter in the chocolate comes to the top. It doesn't affect the taste, just the looks.
Nutrition
SallyBR says
Sharing the love!
https://bewitchingkitchen.com/2023/05/11/baking-through-the-blogosphere-2/
Helen S Fletcher says
Hi Sally - Thanks for including me in the wonderful blog. I love the textured finish on the cookies.
Renee says
These cookies look amazing. I am too late for Valentines Day but will make them for an 8th grade year end party next month. Thanks for sharing them.
Helen S Fletcher says
Hi Renee - I remember those end of the school year parties. These would be perfect.
Ess Kay says
Cookies were nothing short of delicious. Very tender.
The coconut and macadamia flavours were subtle, but the cookies were very well received!!
Thanks so much, Helen.
Helen S Fletcher says
Hi Ess - Shortbreads seem to be among everyone's favorites. Happy everyone liked them.
Kimberly A Richards says
Helen,
Thank-you so much for this recipe, I was looking for the perfect Valentines Day cookie! Looking forward to making them
Helen S Fletcher says
Hi Kim - Lucky recipients.
Genia says
I can't wait to make these cookies! They are on my March baking baking list! Thanks!!!
Helen S Fletcher says
Hi Genia - I think they'll be a favorite!
Charlene says
Looking forward to making these! Any ideas on substitution for the coconut? One of my family members is extremely sensitive to coconut (something about breathing and using an epi pen LOL!). I really enjoy your teachings. Thanks so much.
Helen S Fletcher says
Hi Charlene - so happy to see you are reading. As for as the sub - just omit it - use more nuts. They will be just as good. Coconut is an interesting ingredient.....other than being allergic to it. People either love it or hate it. As you can see, I love it. When John was small, I made a coconut cream cake. After one bite, he had the worst look on his face and continued to wipe his tongue for what seemed like forever. You guessed it. Couldn't stand coconut!
Karen Lukacs says
This recipe looks delicious! I look forward to making it.
Helen S Fletcher says
Hi Karen,
Bet they become a favorite!
Wendy says
These look fabulous.
Helen S Fletcher says
Hi Wendy - hope you have a chance to give these a try.
Helen Boyer says
Sounds delicious! Coconut and macadamia nuts are favorites. I will make recipe this week.
Helen S Fletcher says
Hi Helen - Mine too. This is actually a very easy cookie if you choose the option to make rolls and slice. But the look of the hearts can't be beat!