By LE BEC FIN • March 24, 2012 0 Comments

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Author Notes: These caramel shortbread stars have a deep flavor of maple, coconut and butter. They are a chewy cookie lover's delight. While adapted , I significantly altered the recipe by changing the sugar, toasting the coconut ,and adding the maple.

photos to follow


Makes 90 stars

  • 2 tablespoons white sugar
  • 4 cups Toasted Sweetened Coconut
  • 2 cups A/P Flour
  • 1/2 cup medium packed Light Brown Sugar
  • 1 teaspoon kosher salt
  • 2 eggs with 2 pinches salt, lightly beaten-for egg wash
  • 8 ounces Butter unsalted
  • 2 tablespoons Maple Extract*
  1. With the paddle ,in a stand-up mixer, beat butter and sugar together til light, scraping down bowl occasionally, then add remaining ingredients and mix until just combined. Divide dough and roll out into a rectangular shape approx. 1/4" thick, chill at least one hour, then cut with 2 1/2" star cookie cutter. Brush with egg wash (egg beaten with a little salt.) Bake in 350 degree oven for 10-15 minutes; turn pans and bake for 5-10 minutes more. Cool on rack.Cookies should be chewy. ?
  2. note: to assure a quality maple extract, I use the Whole Foods carried Pioneer brand.

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