I made these delicious little chocolate and coconut-dipped shortbread cookies a while back. For some reason I was craving shortbread, chocolate and coconut (When am I not?) so I whipped these little babies up. They came out uber-delicious! Try them!
Shortbread Ingredients:
1 1/4 cups flour
1 1/2 tablespoons white sugar
1 1/2 tablespoons brown sugar
1/2 cup butter
Other Yummy Ingredients:
1 cup chocolate chips
1 tablespoon shortning
1/2 cup coconut
In a mixing bowl combine the flour and sugar. Cut in the butter until the mixture resembles fine crumbs. Form the mixture into a ball and knead until smooth.
Press it into a 9x9 pan and bake in a 325 oven for 25-30 minutes (until edges begin to brown and center is set). Let it cool about 5 minutes, then cut into whatever shape you want. I cut it into small rectangles.
To toast the coconut, spread the coconut out in a thin layer on a cookie sheet. Put it into the 325 oven and give it a stir every 4-5 minutes or so. Once it starts to brown (after about 7-8 minutes), it will brown FAST, so keep an eye on it. Once it's light brown and crispy, remove it from the oven.
For the chocolate dip, melt the chocolate chips and a tablespoon of shortning (I did it in the microwave - took about a minute on high).
Dip the shortbread rectanges into the chocolate (you can scrape off the excess, if any, on the edge of the bowl). Them immediately dip/roll them in the toasted coconut.
Eat and enjoy!!
Quack!
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