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. ---------------------------------------------------------------------------
Nutrition
Ingredients
