Dipped Coconut Shortbread Recipe
- 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
- 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.
2 each: 333 calories, 22g fat (14g saturated fat), 31mg cholesterol, 155mg sodium, 35g carbohydrate (19g sugars, 2g fiber), 3g protein.
Reviews for Dipped Coconut Shortbread
"I've made these cookies several years now for Valentines Day and everyone loves them! I always use a heart- shaped cookie cutter and they turn out really cute - thanx so much for this fantastic recipe... It's a keeper!"