Coconut Shortbread Cookies recipe
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Ingredients
- 1 ½ cups all-purpose flour ¾ cup confectioners' sugar ¼ cup cornstarch 1 cup butter, softened 1 teaspoon vanilla extract 1 teaspoon ground allspice 1 pinch ground cardamom 2 cups finely grated coconut 6 ounces semisweet chocolate, chopped 2 teaspoons vegetable oil ½ teaspoon almond extract
Nutrition Info
- 103.6 caloriescarbohydrate: 8.5 gcholesterol: 10.2 mgfat: 7.7 gfiber: 1 gprotein: 1 gsaturatedFat: 5.3 gservingSize: -sodium: 2.2 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Coconut Shortbread Cookies
Directions
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Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
Sift flour, confectioners' sugar, and cornstarch together in a bowl. Blend in butter, vanilla extract, allspice, and cardamom with your hands until dough comes together. Wrap and chill dough for 1 hour.
Pinch off pieces of dough and roll into 1 1/2-inch pieces. Pour coconut onto a shallow plate. Roll cookie balls in coconut and place 1 inch apart on a baking sheet.
Bake in the preheated oven until lightly golden, about 20 minutes. Let cool.
Combine chocolate, vegetable oil, and almond extract in a small, deep microwave-safe bowl. Heat in 15-second intervals, stirring after each interval, until melted and smooth, 1 to 3 minutes.
Dip half of each cookie diagonally into the melted chocolate and shake off excess. Return to the baking sheets and refrigerate until chocolate sets, about 10 minutes.