Instructions: On a baking sheet, mix together the coconut and macadamia nuts. Bake at 325 degrees F, stirring occasionally, until lightly toasted, about 8 minutes. Remove from oven and let cool. Leave oven set at 325 degrees.

In a bowl, using an electric mixer set on medium speed, beat the butter until fluffy, about 4 minutes.

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 one minute. Beat in the egg yolk, vanilla and salt. On low speed beat

in the flour and then the coconut mixture and the mango to form a soft dough.

Divide the dough in half and press each half into a round 9-inch cake pan. Using fork tines, mark each round into 8 wedges.

Bake until the shortbread is golden brown, about 20 minutes. Transfer the pans to a rack and, using the marks as guides, cut into wedges. Let cool completely. Store in an airtight container at room temperature for up to 3 days.

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