Dipped Coconut Shortbread Recipe

Dipped Coconut Shortbread Recipe

  • 3/4 cup butter (no substitutes), softened
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup flaked coconut
  • 1 1/2 cups semisweet chocolate chips
  • 1 tablespoon shortening
  1. In a mixing bowl, cream butter, sugar and vanilla until light and fluffy. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in coconut. Cover and refrigerate for 1 hour or until firm.
  2. On a floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. BAke at 300 degrees F for 20-25 minutes or until edges begin to brown. Cool on wire racks.
  3. In a small saucepan over low heat, melt chocolate chips and shortening. Remove from the heat; dip cookies halfway into chocolate. Place on waxed paper-lined baking sheets until set.
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