Dipped Coconut Shortbread

By 1For_Him

Ingredients

• 3/4 cup butter, softened
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup flaked coconut
• 1-1/2 cups semisweet chocolate chips
• 1 tablespoon shortening

Details

Servings 2
Adapted from tasteofhome.com

Preparation

Step 1

Prep: 20 min. + chilling Bake: 20 min. + cooling

In a bowl, 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 refrigerate for 1 hour or until firm.

On a floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 300° for 20-25 minutes or until edges begin to brown. Cool on wire racks.

In a small saucepan over low heat, melt chocolate chips and shortening. Remove from the heat; dip cookies halfway into chocolate. Place on waxed paper-lined baking sheets until set. Yield: about 2 dozen.


Nutrition Facts: 1 serving (2 each) equals 333 calories, 22 g fat (14 g saturated fat), 31 mg cholesterol, 155 mg sodium, 35 g carbohydrate, 2 g fiber, 3 g protein.

Dipped Coconut Shortbread published in Taste of Home February/March 1999, p67