Recipe

Dipped Coconut Shortbread Recipe


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Ingredients
  • 1 c flaked coconut
  • 1 1/2 c semisweet chocolate chips
  • 3/4 c butter (no substitutes), softened
  • 1/4 c sugar
  • 1/2 tsp baking powder
  • 2 tsps vanilla extract
  • 1 tbsp shortening
  • 1 3/4 c all-purpose flour

Directions
  • Step #1 In a mixing bowl, cream butter, sugar & vanilla until light & fluffy.
  • Step #2 Combine flour & baking powder; slowly add to creamed mixture & mix well.
  • Step #3 Stir in coconut.
  • Step #4 Cover & put in the fridge for 1 hr or until firm.
  • Step #5 On a floured surface, roll out dough to 1/4-in.
  • Step #6 thickness.
  • Step #7 Cut with a 2-1/2-in.
  • Step #8 round cookie cutter.
  • Step #9 Place 2 in.
  • Step #10 apart on ungreased baking sheets.
  • Step #11 BAke at 300F degrees F for 20-25 mins or until edges begin to brown.
  • Step #12 Cool on wire racks.
  • Step #13 In a small saucepan over low heat/flame, melt chocolate chips & shortening.
  • Step #14 Remove from the heat; dip cookies halfway into chocolate.
  • Step #15 Place on waxed paper-lined baking sheets until set.
  • Step #16 .
  • Enjoy the Dipped Coconut Shortbread recipe

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