Dipped Coconut Shortbread Recipe 🥥🍫
Description: Indulge in the delightful taste of Dipped Coconut Shortbread, a perfect treat for any occasion, from lovewithrecipes.com. These buttery shortbreads are infused with the tropical flavor of coconut and dipped in luscious melted chocolate, creating a heavenly combination that will leave your taste buds longing for more.
- Recipe Category: Dessert
- Keywords: Cookie & Brownie, Coconut, Fruit, Nuts, Scottish, European, Christmas, Weeknight, < 4 Hours
- Servings: 12
- Yield: 24 shortbreads
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3/4 cup | Butter |
| 1/4 cup | Sugar |
| 2 tsp | Vanilla extract |
| 1 3/4 cups | All-purpose flour |
| 1/2 tsp | Baking powder |
| 1 cup | Flaked coconut |
| 1 cup | Chocolate chips |
| 1 1/2 tbsp | Shortening |
Nutritional Information (per serving):
- Calories: 325.6
- Fat: 21g
- Saturated Fat: 13.1g
- Cholesterol: 30.5mg
- Sodium: 115.4mg
- Carbohydrates: 34.4g
- Fiber: 2g
- Sugar: 18.4g
- Protein: 3.1g
Instructions:
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In a mixing bowl, cream together the butter, sugar, and vanilla extract until light and fluffy.
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In another bowl, combine the all-purpose flour and baking powder. Gradually add this mixture to the creamed mixture, stirring until well combined.
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Stir in the flaked coconut until evenly distributed throughout the dough.
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Cover the dough and refrigerate it for at least 1 hour or until firm. This helps the dough to set and makes it easier to handle.
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Preheat your oven to 300°F (150°C). Line baking sheets with waxed paper or parchment paper.
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On a floured surface, roll out the chilled dough to a thickness of 1/4 inch.
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Using a 2 1/2-inch round cookie cutter, cut out circles from the dough. Place them about 2 inches apart on the prepared baking sheets.
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Bake the shortbreads in the preheated oven for 20-25 minutes, or until the edges just begin to turn golden brown.
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Once baked, remove the shortbreads from the oven and transfer them to wire racks to cool completely.
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While the shortbreads are cooling, prepare the chocolate coating. In a small saucepan over low heat, melt the chocolate chips and shortening together, stirring until smooth.
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Once the chocolate is melted and smooth, remove it from the heat.
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Dip each cooled shortbread halfway into the melted chocolate, allowing any excess chocolate to drip off.
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Place the chocolate-dipped shortbreads on waxed paper-lined baking sheets and allow them to set at room temperature until the chocolate coating is firm.
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Once the chocolate has set, your Dipped Coconut Shortbreads are ready to be enjoyed! Serve them as a delightful treat with a cup of coffee or tea, or package them up beautifully to give as homemade gifts to friends and family.
Tips:
- For an extra burst of flavor, toast the flaked coconut before adding it to the dough. Simply spread the coconut in a single layer on a baking sheet and toast it in the oven at 350°F (175°C) for 5-7 minutes, or until golden brown and fragrant. Allow the toasted coconut to cool before incorporating it into the dough.
- Experiment with different types of chocolate for dipping, such as dark chocolate or white chocolate, to customize the flavor of your shortbreads.
- Store any leftover shortbreads in an airtight container at room temperature for up to one week, or freeze them for longer storage. Just be sure to place a layer of waxed paper between the shortbreads to prevent them from sticking together.
