There are certainly few exceptions to my “rules” that I will make on a day to day basis, and shortbread is one of them.
I welcome the delicate, yet robust, butter, sweet, salty, crunchy, creamy biscuit of delight into my life on any occasion.
Shortbread is THE BOMB 💣💥
It’s something NONE OF US SHOULD be living without!!!

And, the true secret: Kerrygold Butter.
Yup, that’s right. The butter is the key.
I actually don’t care for butter. But, Kerrygold is an ilk of it’s own. It’s kind of like hard, salty cheese, but even better.
It will put a smile on your face, any time, any day.

And, these Coconut Rose Pecan Shortbread pieces will do exactly the same thing!

Yup, they will!

Enjoy!!!

Coconut Rose Pecan Shortbread

Shortbread:
8 oz. Pecan Shortbread, processed to a fine crumb (OR, 1 cup chopped pecans + 1 cup flour + 1/2 cup butter (chopped) + 1/2 cup powdered sugar + 1/2 tsp. sea salt)
1 cup. Kerrygold butter, chopped (Kerrygold is the BEST and will yield the best flavor)
1 cup all purpose flour
1 cup powdered sugar
1/4 cup. sweetened coconut flakes
1 tsp. rosewater
1/2 tsp. sea salt
1/2 tsp. vanilla extract

Preheat the oven to 325 degrees.

Process together the Pecan Shortbread (or alternative ingredients, Kerrygold butter, flour, sugar, coconut, rosewater, salt and, vanilla.
Pulse until super smooth – and like a pie crust dough.

Press into a parchment lined cake pan (or a butter lined cake pan for a cleaner finish – 9″).

Bake for 25-30 minutes, until bubbly brown and fragrant.

Remove from oven and cool.

Coconut Rose Frosting:
2 cups Kerrygold butter, room temperature
1 cup powdered sugar
1 cup sweetened coconut flakes
1 tsp. vanilla extract
1 tsp. fresh rose water
1/4 tsp. sea salt

freshly grated coconut and rose petals for garnish.

While the crust is cooling, whir together the butter pieces, sugar, coconut vanilla, rosewater, and salt until creamy. The coconut may leave a bit of a texture.
For ultimate smoothness, add 1/4 cup heavy cream to the processing.

Once the crust has cooled, slather the frosting atop the crust, and cool again, for several hours, before slicing and serving.

The recipe is decadent and sweet and so delicious. BUT, for a little something extra, garnish with shredded coconut and fresh rose petals.