Maple-Coconut Browned Butter Shortbread

The top shelf of the pastry display is the Maple-Coconut Browned Butter Shortbread

From: http://zoebakes.com/2008/12/09/my-grannys-maple-shortbread-christmas-cookies-a-christmas-wish-list-for-every-home-baker/

Ingredients:

1/2 cup (1 stick) salted butter
1/4 cup granulated sugar
1 1/4 cup sifted flour
2/3 cup maple syrup
1/4 teaspoon salt
1 1/3 cups flaked coconut
1/2 teaspoon pure vanilla extract
2 tablespoons dried cranberries or cherries, very finely chopped (optional)
2 tablespoons candied fruit, very finely chopped (optional)
Prepare a 9″ square baking dish with parchment paper

To make the brown butter shortbread:
In a small sauce pot heat the butter on medium heat until it boils and the butter turns a light golden color, about 3-5 minutes. Strain the butter into a medium bowl. Add the sugar and flour and mix with a spoon until well incorporated. The dough will be quite loose. Cover and refrigerate for about 10 minutes. If the dough gets too cold just let it sit out until it is soft and pliable again.

Preheat oven to 375°

Put into the pan and distribute it evenly,

cover in plastic wrap and then you can easily spread with your fingers without the dough sticking to you. Bake on a cookie sheet for 20 minutes or until the dough is a nice golden brown. Remove and allow the crust to cool on a rack while you make the maple filling.

Maple coconut filling:
In a sauce pot combine the maple syrup, salt, coconut and vanilla, cook over medium heat until boiling. Continue to cook for about a minute, add the dried and candied fruits if using.

Pour the coconut mixture over the cooled crust. Bake at 375° for about 15-20 minutes, until the coconut turns golden brown.Cool completely before removing from pan.Cut around the edges with a knife to loosen and invert onto a plate. Peel off the parchment and invert onto a cutting board. Cut into rectangular bars while still warm.