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Coconut-Pecan Shortbread Cookies

Total Time

Prep: 35 min. + chilling Bake: 10 min./batch + standing


about 4 dozen

A luscious caramel filling joins pairs of rich shortbread treats. They take a little time to make but are well worth it. —Cathy Grubelnik, Raton, New Mexico
Coconut-Pecan Shortbread Cookies Recipe photo by Taste of Home
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  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 2/3 cup sugar
  • 3 tablespoons water
  • 1 teaspoon light corn syrup
  • 3 tablespoons heavy whipping cream
  • 2 tablespoons butter


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

Nutrition Facts

1 sandwich cookie: 99 calories, 6g fat (4g saturated fat), 13mg cholesterol, 66mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.

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