Chocolate Dipped Coconut Shortbread Cookies Recipe

Chocolate Dipped Coconut Shortbread Cookies – small treat with lots of flavor! Only 4 ingredients are needed to make these delicious shortbread cookies!

Chocolate Dipped Coconut Shortbread Cookies Recipe Chocolate Dipped Coconut Shortbread Cookies Recipe

First of all, let me apologize for two different leading photos in this post. I couldn’t help myself. I love these cookies and they love my camera. icon smile Chocolate Dipped Coconut Shortbread Cookies Recipe

These babies are super easy to make. The basic recipe is made from 3 ingredients (flour, sugar and butter) but I added toasted coconut. To jazz’em up a bit! icon smile Chocolate Dipped Coconut Shortbread Cookies Recipe Hence the 4-ingredient recipe.

After a nice bake in the oven, it’s time for a chocolate bath. I went with white chocolate because it always goes so well with coconut. You can add food coloring to it to give the cookies some color. You can choose a few pastel colors and serve these on your Easter brunch. They are guaranteed to be a hit!

Chocolate Dipped Coconut Shortbread Cookies Chocolate Dipped Coconut Shortbread Cookies Recipe

For this recipe, I used a cup of unsweetened shredded coconut. I preheated my cast iron pan over medium heat and toasted the coconut, stirring it constantly so it wouldn’t burn. If you love coconut, like I do, you will love the fragrance that wafts through your kitchen when the coconut is being toasted!

The cookie dough is made in a food processor which makes it super super easy. Let the toasted coconut cool a little bit and then add it to the dough. There is no need to chill the dough. Roll it out to about 1/4″ thick and cut out the cookies. I used flower a cookie cutter because it’s Spring and I miss seeing flowers blooming! There still aren’t any in our backyard!

My kiddos always get excited when I am making cut out cookies. They are my adorable little helpers. Watching my son cutting out the flower cookies was so precious, I had to capture it with my camera! I love his baby hands!!

Chocolate Coconut Shortbread Cookies Chocolate Dipped Coconut Shortbread Cookies Recipe

Chocolate Dipped Coconut Shortbread Cookies Recipe

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Yield: about 3 dozen cookies

Ingredients

  1. 1 and 1/4 c all-purpose flour
  2. 2 Tbsp granulated sugar
  3. 1/2 c unsalted butter
  4. 1 c unsweetened shredded coconut
  5. 4 oz. white chocolate or candy coating (I used Chocoley )
  6. gel food coloring, optional

Instructions

  1. Line a baking sheet with parchment paper or silicone baking mat. Set aside.
  2. Preheat a cast iron skillet over medium heat for 1 minute.
  3. Add the coconut to the pan and toast it, stirring constantly. It should only take 4 to 5 minutes. Immediately place the coconut in a small bowl. Set aside.
  4. In a food processor bowl, combine flour and sugar. Pulse few times to combine.
  5. Add butter and process until the dough starts come together and form a ball.
  6. Add toasted coconut and process until it's incorporated into the dough.
  7. Preheat the oven to 325 degrees F.
  8. Place the ball of dough onto a lightly floured surface. Roll it out into a 1/4 " thick disk.
  9. Cut out the cookies. Re-roll the remaining dough. Cut out cookies. Repeat until you use all the dough.
  10. Place the cookies on the prepared baking sheet.
  11. Bake the cookies for 20 to 23 minutes, or until the edges start to brown.
  12. Cool cookies completely on the sheet.
  13. Melt the chocolate in a double boiler.
  14. Dip (or drizzle) the cookies in the melted chocolate. Let the excess of the chocolate drip back into the bowl. Place cookies back on parchment paper. Let sit until the chocolate is set.

Notes

Recipe source: CrunchyCreamySweet.com

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 Chocolate Dipped Coconut Shortbread Cookies Recipe

Toasted Coconut Shortbread Cookies Chocolate Dipped Coconut Shortbread Cookies Recipe

It’s the first Monday of the month and that means it’s time for the CHOCOLATE PARTY!!!

I am so excited to join our sweet host Roxana from Roxana’s Home Baking and a group of fabulous food bloggers in sharing our recipes! Our special ingredient for this month is coconut! Chocolate and coconut is one of my favorite combos! I hope you enjoy these cookies and please, check out my blogging friends’ recipes too!

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 You can party with us!! Join the Chocolate Party!

How to participate (the rules)
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.


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26 thoughts on “Chocolate Dipped Coconut Shortbread Cookies Recipe

  1. Gorgeous photos, Anna! Don’t you love it when there are too many good pics to choose from! :D I adore the white chocolate + coconut combo; they make a toothsome pair.

  2. These cookies look heavenly and you’re sure right about them lovin’ your camera because your photos are beautiful!

  3. Very cute cookies and they do sound so delicious! I have a big bag of unsweetened coconut just begging to be toasted!

  4. Our flowers are just starting to come out now. I missed them so much!
    Your cookies are so pretty! Love that you used a flower cookie cutter and dipped them in a pastel colored white chocolate coating. Perfect for Easter, indeed.
    Thanks for joining the party this month as well, Anna

  5. Your choice of dipping colors remind me of the candy coated animal crackers that I loved as a child! I would love this combination of perfect shortbread with toasted coconut! Yum!

  6. I am trying to make these, but mine is not turning into dough. It does not seam to have enough liquid/ binding for it to form a ball. Help!

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