Dipped Coconut Shortbread
Total TimePrep: 20 min. + chilling Bake: 20 min. + cooling
Makesabout 2 dozen
- 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
- 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.
Nutrition Facts2 each: 333 calories, 22g fat (14g saturated fat), 31mg cholesterol, 155mg sodium, 35g carbohydrate (19g sugars, 2g fiber), 3g protein.
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Mar 19, 2018
I don't know what I've done wrong. I followed the direction, but I can't get this dough to be anything but crumbs.Update: Added some milk to the dough to get it to hold together, and it worked, and tasted pretty good. Might not technically be shortbread anymore, but at least it worked.
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!
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.