Coconut-Pecan Shortbread Cookies Recipe

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Coconut-Pecan Shortbread Cookies
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  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in coconut and pecans. Divide dough into two portions. Cover and refrigerate for 30 minutes or until easy to handle.
  2. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a 1-in round cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely.
  3. Meanwhile, for filling, in a large heavy saucepan, bring sugar and water to a boil. Add corn syrup; cook until syrup turns golden, about 5 minutes (do not stir). Gradually stir in cream and butter.
  4. Spread a scant 1/2 teaspoon caramel filling on the bottoms of half of the cookies; top with remaining cookies. Let stand for 2 hours or until set. Yield: 4 dozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 157.62 Kcal (660 kJ)
Calories from fat 64.68 Kcal
% Daily Value*
Total Fat 7.19g 11%
Cholesterol 13.57mg 5%
Sodium 27.23mg 1%
Potassium 16.24mg 0%
Total Carbs 21.06g 7%
Sugars 3.3g 13%
Dietary Fiber 0.28g 1%
Protein 1.79g 4%
Vitamin A 0.1mg 2%
Iron 0.1mg 1%
Calcium 4.2mg 0%
Amount Per 100 g
Calories 341.64 Kcal (1430 kJ)
Calories from fat 140.19 Kcal
% Daily Value*
Total Fat 15.58g 11%
Cholesterol 29.42mg 5%
Sodium 59.02mg 1%
Potassium 35.2mg 0%
Total Carbs 45.64g 7%
Sugars 7.15g 13%
Dietary Fiber 0.61g 1%
Protein 3.87g 4%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 0.2mg 1%
Calcium 9.1mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
  • 4

Good Points

  • saturated fat free,
  • low sodium

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