Ingredients

• 1 cup sweetened flaked coconut(4 oz/125 g)
• 3/4 cup coarsely chopped macadamia nuts(4 oz/125 g)
• 1/2 cup unsalted butter, room temp(4 oz/125 g)
• 3/4 cup confectioners' sugar(3 oz/90 g)
• 1 egg yolk
• 1 teaspoon vanilla extract(essence)
• 1/4 teaspoon salt
• 1 1/3 cups all-purpose flour(7 oz/220 g)
• 1/4 cup chopped dried mango(1 1/2 oz/45 g)

Directions

1. Position a rack in the middle of an oven and preheat to 325-degrees (165C).
2. On a baking sheet, mix together the coconut and macadamia nuts.
3. Bake, stirring occasionally, until lightly toasted, about 8 minutes.
4. Remove from oven and let cool- leave oven set at 325-degrees (165C).
5. In a bowl, using an electric mixer set on medium speed, beat the butter until fluffy, about 4 minutes.
6. Add the sugar and beat, stopping once or twice to scrape the sugar to the center of the bowl with a rubber spatula, until light, about 1 minute.
7. Beat in the egg yolk, vanilla and salt.
8. On low speed, beat in the flour and then the coconut mixture and the mango to form a soft dough.
9. Divide the dough in half and press each half into a round cake pan 9 inches (23 cm) in diameter.
10. Using fork tines, mark each round into 8 wedges.
11. Bake until the shortbread is golden brown, about 20 minutes.
12. Transfer the pans to a rack and, using the marks as guides, cut into wedges.
13. Let cool completely.
14. Store in an airtight container at room temp up to 3 days.