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Dipped Coconut Shortbread

Total Time

Prep: 20 min. + chilling Bake: 20 min. + cooling

Makes

about 2 dozen

Suggests Toni Petroskey, Lorain, Ohio, "These cookies are great for Valentine's Day. Coconut adds flavor and texture to the shortbread."
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Ingredients

  • 3/4 cup butter, softened
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup sweetened shredded coconut
  • 1-1/2 cups semisweet chocolate chips
  • 1 tablespoon shortening

Directions

  1. In a bowl, cream butter, sugar and vanilla until light and fluffy. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in coconut. Cover and refrigerate for 1 hour or until firm.
  2. On a floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter.
  3. Place 2 in. apart on ungreased baking sheets. Bake at 300° for 20-25 minutes or until edges begin to brown. Cool on wire racks.
  4. In a small saucepan over low heat, melt chocolate chips and shortening. Remove from the heat; dip cookies halfway into chocolate. Place on waxed paper-lined baking sheets until set.

Nutrition Facts

2 each: 333 calories, 22g fat (14g saturated fat), 31mg cholesterol, 155mg sodium, 35g carbohydrate (19g sugars, 2g fiber), 3g protein.

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