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Dipped Coconut Shortbread

 Dipped Coconut Shortbread
Suggests Toni Petroskey, Lorain, Ohio, "These cookies are great for Valentine's Day. Coconut adds flavor and texture to the shortbread."
12 ServingsPrep: 20 min. + chilling Bake: 20 min. + cooling


  • 3/4 cup butter, softened
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking powder
  • 1 cup flaked coconut
  • 1-1/2 cups semisweet chocolate chips
  • 1 tablespoon shortening


  • 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.
  • On a floured surface, roll out dough to 1/4-in. thickness. Cut with a
  • 2-1/2-in. round cookie cutter.
  • 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.
  • 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.

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Dipped Coconut Shortbread (continued)

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.