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Coconut Shortbread Cookies with Chocolate and Toasted Coconut Recipe

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4 from 10 reviews

These Coconut Shortbread Cookies combine a buttery, crumbly shortbread base with toasted coconut and a delicious chocolate dip, making them a perfect treat for any occasion. With a hint of almond extract and a satisfying crunch from toasted coconut, they’re sure to delight your taste buds.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cookie Dough

  • 12 tbsp unsalted butter (at room temperature)
  • 1/2 cup sugar
  • 1/2 tsp sea salt
  • 1/2 tsp almond extract
  • 7.5 oz all-purpose flour (1.5 cups measured)

Additional

  • 1 cup sweetened shredded coconut
  • 2 cups semisweet or bittersweet chocolate chips (melted)

Instructions

  1. Whip butter: In a stand mixer fitted with the paddle attachment or using a hand mixer, whip the butter on medium speed for about 30 seconds to spread it around the bowl.
  2. Cream butter and sugar: With the mixer still on medium, add the sugar and cream together for 30-60 seconds until fully combined.
  3. Add sea salt and almond extract: Briefly mix in sea salt and almond extract.
  4. Mix in flour: Add all the flour at once and mix just until combined; dough will be crumbly—do not overmix.
  5. Shape dough: Transfer dough onto a large piece of plastic wrap, shape into a smooth rectangle.
  6. Chill dough: Refrigerate for at least 1 hour, preferably 2 hours.
  7. Preheat oven: Set oven to 350°F (175°C).
  8. Toast coconut: Spread coconut on a sheet pan, bake for 5-15 minutes stirring every 5 minutes until golden brown.
  9. Roll and cut dough: Lightly flour surface and roll chilled dough to 1/4-inch thickness. Cut into shapes and place on baking sheet.
  10. Bake cookies: Bake for 13-17 minutes depending on desired doneness—13 minutes for soft, 17 minutes for crisp, golden brown.
  11. Cool and dip: Let cookies cool completely, then dip half in melted chocolate and sprinkle with toasted coconut. Allow chocolate to harden before serving.

Notes

  • Do not overmix dough to maintain crumbly texture for tender shortbread.
  • Adjust baking time for desired cookie texture—shorter for soft, longer for crisp.
  • Ensure coconut is evenly toasted to bring out its flavor.
  • Room temperature butter ensures easier creaming and better dough consistency.
  • Use high-quality chocolate for best flavor when dipping.

Find it online: https://cheftinaskitchen.com/coconut-shortbread-cookies-with-chocolate-and-toasted-coconut-recipe/