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Coconut Pecan Shortbread Squares

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  • Coconut Pecan Shortbread Squares

    Coconut Pecan Shortbread Squares

    Recipe from More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey’s Home Kitchen

    1 c unsalted butter, softened and cut into small pieces
    2 c all-purpose flour
    2 c coarsely chopped toasted pecans
    1 c sweetened shredded coconut
    14 oz sweetened condensed milk

    Preheat oven to 350°.

    Using an electric mixer on medium speed, beat together butter and flour until crumbly and well combined. Transfer to an ungreased 13x9″pan. Pat crust firmly and evenly into the pan. Bake for 15 minutes. Remove from oven and cool for 30 minutes.

    Sprinkle pecans and then the coconut over the crust. Pour condensed milk on top, completely covering the coconut. Spread with a spatula if necessary. Bake 30-35 minutes or until lightly golden.

    Cool to room temperature. Cover tightly and allow to set overnight before cutting.

    Makes 24 2-inch squares.
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