Dipped Coconut Shortbread Recipe

5 2 3
Dipped Coconut Shortbread Recipe
Dipped Coconut Shortbread Recipe photo by Taste of Home
Publisher Photo

Dipped Coconut Shortbread Recipe

Read Reviews
5 2 3
Publisher Photo
Suggests Toni Petroskey, Lorain, Ohio, "These cookies are great for Valentine's Day. Coconut adds flavor and texture to the shortbread."
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 3/4 cup butter (no substitutes), 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

Directions

In a mixing 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.
Originally published as Dipped Coconut Shortbread in Taste of Home February/March 1999, p67

Nutritional Facts

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

  • 3/4 cup butter (no substitutes), 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
  1. In a mixing 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. 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.
  3. 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

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Reviews forDipped Coconut Shortbread

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MY REVIEW
Jennerick User ID: 6487252 219619
Reviewed Feb. 3, 2015

"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!"

MY REVIEW
doubleminttwin User ID: 5500492 70278
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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