Coconut Macadamia Shortbread

Directions

1. 1
   Preheat oven to 325F.
2. 2
   and generously butter a 9-inch round cake pan.
3. 3
   In a food processor, pulse nuts and granulated sugar just until ground fine (do not grind to a paste).
4. 4
   In a bowl with an electric mixer, beat butter with confectioners' sugar until light and fluffy.
5. 5
   In another bowl, whisk together flour, baking powder, salt, nut mixture and 1/4 cup coconut.
6. 6
   Beat flour mixture into butter mixture until just combined.
7. 7
   On a lightly floured surface, knead dough 5 to 8 times, or until it just comes together.
8. 8
   With floured hands (dough will be sticky) press dough evenly into prepared baking pan and sprinkle with remaining 5 tablespoons coconut,pressing lightly to make it adhere.
9. 9
   Bake shortbread in middle of oven 30 minutes, or until pale golden.
10. 10
    While shortbread is still warm, loosen edges from pan with a small knife and cut into 8 wedges.
11. 11
    Let shortbread cool in pan.
12. 12
    Carefully transfer shortbread to a platter.