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Dipped Coconut Shortbread Recipe
Dipped Coconut Shortbread Recipe photo by Taste of Home

Dipped Coconut Shortbread Recipe

Publisher Photo
Suggests Toni Petroskey, Lorain, Ohio, "These cookies are great for Valentine's Day. Coconut adds flavor and texture to the shortbread."
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES: 12 servings

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 flaked coconut
  • 1-1/2 cups semisweet chocolate chips
  • 1 tablespoon shortening

Nutritional Facts

1 serving (2 each) equals 333 calories, 22 g fat (14 g saturated fat), 31 mg cholesterol, 155 mg sodium, 35 g carbohydrate, 2 g fiber, 3 g protein.

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. Yield: about 2 dozen.
Originally published as Dipped Coconut Shortbread in Taste of Home February/March 1999, p67

Nutritional Facts

1 serving (2 each) equals 333 calories, 22 g fat (14 g saturated fat), 31 mg cholesterol, 155 mg sodium, 35 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Dipped Coconut Shortbread

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MY REVIEW
Reviewed Oct. 30, 2010

Have used this recipe for years and is a favorite Christmas cookie gift. Great when dipped in white chocolate and then sprinkled with Christmas colors.

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