Chocolate Dipped Coconut Shortbread Cookies – small treat with lots of flavor! Only 4 ingredients are needed to make these delicious shortbread cookies!
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. 🙂
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! 🙂 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!
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!!
REMEMBER TO SUBSCRIBE TO CRUNCHY CREAMY SWEET NEWSLETTER FOR FREE AND RECEIVE NEW RECIPE NOTIFICATIONS RIGHT INTO YOUR INBOX!
PIN THIS RECIPE TO YOUR PINTEREST BOARD!
SHARE ON FACEBOOK
This recipe makes 3 dozen cookies.
- 1 and 1/4 c all-purpose flour
- 2 Tbsp granulated sugar
- 1/2 c unsalted butter
- 1 c unsweetened shredded coconut
- 4 oz white chocolate or candy coating
Line a baking sheet with parchment paper or silicone baking mat. Set aside.
Preheat a cast iron skillet over medium heat for 1 minute.
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.
In a food processor bowl, combine flour and sugar. Pulse few times to combine.
Add butter and process until the dough starts come together and form a ball.
Add toasted coconut and process until it's incorporated into the dough.
Preheat the oven to 325 degrees F.
Place the ball of dough onto a lightly floured surface. Roll it out into a 1/4 " thick disk.
Cut out the cookies. Re-roll the remaining dough. Cut out cookies. Repeat until you use all the dough.
Place the cookies on the prepared baking sheet.
Bake the cookies for 20 to 23 minutes, or until the edges start to brown.
Cool cookies completely on the sheet.
Melt the chocolate in a double boiler.
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.