These Chocolate Dipped Coconut Shortbread Cookies are pretty much the ultimate for any chocolate and coconut lover!
Time for Cookie Swap
It’s that time of year again – time for The Great Food Blogger Cookie Swap!
This is the fourth year I’ve participated in the Food Blogger Cookie Swap and it was another fun one! The cookie swap works like this: you get sent three other food bloggers to send cookies to and you get three packages of cookies from three other bloggers. Cookies for cookies!
Buuuut sad story: I only received two packages of cookies. Womp womp. I’m not sure if they lost it in the mail, or someone had a change of heart in participating, but regardless, my belly is missing twelve cookies.
Luckily, I received two AWESOME packages of cookies. They were so good I didn’t even have a chance to take photos of them because we ate them so fast. The first package I got was from right in my neighborhood – Minneapolis! Leah from Bake At Home Mama sent me Festive M&M Cookies which were so, so good and I can’t wait to get my hands on the recipe.
The second package came the very next day from Molly and Chelsea from Bests and Bites who are 1) adorable and 2) incredible bakers. They sent me THE softest chocolate chip cookies and I had no self control around them! Another recipe I can’t wait to make.
Chocolate Dipped Coconut Shortbread Cookies
Now let’s talk about the cookies I made: Chocolate Dipped Coconut Shortbread Cookies. These are a pretty typical shortbread cookies (i.e. buttery deliciousness) with a hint of coconut flavor from coconut extract that are dipped in chocolate and then rolled in toasted coconut. They are pretty much the ultimate for any chocolate and coconut lover!
2cupssemisweet or bittersweet chocolate chipsmelted
In a large bowl with electric mixer, beat the butter until light and fluffy, about 1 minute.
Add the sugar and beat until well combined.
Add salt and coconut extract, and beat until combined.
Add the flour and mix until just combined. The dough might be crumbly and that's just fine!
Place shortbread dough onto piece of plastic wrap and shape into a ball.
Refrigerate for 1-2 hours.
Once dough has chilled, preheat the oven to 350 degrees F.
Place the coconut on a sheet pan and place it in the oven, giving the coconut a stir every 5 minutes or so, until it is golden brown, about 10 minutes. Watch it carefully.
On a floured surface, roll the chilled shortbread out to about an 1/8 to 1/4 inch thickness. Use a cookie cutter to cut out shapes and place the cutouts on a parchment paper lined baking sheet.
Alternately, you can roll out the dough into dough balls and place on parchment paper lined baking sheet, and pressing down slightly to flatten. Either way will work - it just depends on if you want your shortbread cookies shaped or just round.
Bake the cookies for 13-15 minutes, until edges are slightly golden.
Let the cookies cool completely.
In medium bowl, microwave chocolate chips with coconut oil in 30 second increments, stirring well after each round, until completely melted and smooth.
Then dip half of each cookie in the chocolate and then sprinkle with toasted coconut.
Place cookies on parchment or wax paper and let chocolate harden.