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 ¼" 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!!
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Chocolate Dipped Coconut Shortbread Cookies
Ingredients
- 1.25 c all-purpose flour
- 2 tablespoon granulated sugar
- ½ c unsalted butter
- 1 c unsweetened shredded coconut
- 4 oz white chocolate or candy coating
Instructions
- 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 ¼ " 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.
Nutrition
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Kristin says
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!
CrunchyCreamySw says
Hi Kristin! Try adding a teaspoon or two of milk. That always helps. Let me know how it goes!
Curry and Comfort says
How cute are these little shortbread cookies... they would be cute in my tummy too. 🙂
Mercedes says
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!
Roxana | Roxana's Home Baking says
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
CrunchyCreamySw says
Thank you so much, Joyti!
Karen says
Very cute cookies and they do sound so delicious! I have a big bag of unsweetened coconut just begging to be toasted!
CrunchyCreamySw says
Yay! Let me know what you think, Karen! Thank you!
Emily @ Life on Food says
You had me at toasted coconut. These cookies look so good. I love the extra Easter flare.
CrunchyCreamySw says
Thanks so much, Emily!
Barbara Schieving says
Love the idea of adding coconut to a shortbread cookie. How fun to have a sweet little helper.
CrunchyCreamySw says
Thanks, Barbara!
Carol Kemp says
Love shortbread so will for sure try these.
CrunchyCreamySw says
Thank you, Carol! Let me know how you like them!
Connie | URBAN BAKES says
These cookies look heavenly and you're sure right about them lovin' your camera because your photos are beautiful!
CrunchyCreamySw says
Aww, thank you so much, Connie!
Jennie @themessybakerblog says
Look at those gorgeous toasted coconut flecks and that cute, wee little hand. Love these!
CrunchyCreamySw says
Thank you so much, Jennie!
Jessica says
Love that you added toasted coconut to shortbread cookies! Wish I had a couple to go with my afternoon coffee!
CrunchyCreamySw says
You would love them, Jessica! Thank you!
Valerie says
Gorgeous photos, Anna! Don't you love it when there are too many good pics to choose from! 😀 I adore the white chocolate + coconut combo; they make a toothsome pair.
CrunchyCreamySw says
Yes, they do! Thank you, Valerie!
cheri says
Love your pics, they are so beautiful. The cookies look like they are they perfect size. Toasted coconut always makes everything better.
CrunchyCreamySw says
Thank you so much, Cheri!