Dipped Coconut Shortbread
Posted by Ben | Under Desserts, Lick The Plate Clean Recipes Tuesday Sep 30, 2008`
Dipped Coconut Shortbread
3/4 cup butter, softened
1/4 cup sugar
2 tsp vanilla extract
1 3/4 cup flour
1/2 tsp baking powder
1 cup flaked coconut
1 1/2 cup chocolate chips
1 tbsp shortening
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 chill for one hour or until firm.
On a floured surface, roll out dough to 1/4″ thickness. Cut with 2 1/2″ cookie cutter. Place, 2″ apart onto ungreased baking sheets. Bake at 300F for 20 - 25 minutes. Cool completely.
In a microwave safe bowl, melt chocolate chips and shortening. Dip cookies halfway into chocolate. Place on waxed paper-lined baking sheets until set.
