I am obsessed with shortbread.

INGREDIENTS

1/2 cup toasted shredded coconut
3/4 cup unsalted butter, room temperature
1/2 cup plus 1 teaspoon sugar
1/2  teaspoon coarse kosher salt
1/2 teaspoon vanilla
1 1/3 cups flour
1/2 cup chopped pecans
6 oz semi-sweet chocolate, melted

DIRECTIONS

Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely.

Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut and chopped nuts. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour or overnight.

Preheat oven to 325°F. Roll out and use whatever shape cookie cutter you desire. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies.

Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. Dip in melted chocolate if desired.