coconut shortbread half dipped in chocolate
(1 rating)
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This recipe was from 'Taste of Home' and I couldn't remember the actual name so this is what I call them...Coconut Shortbread half Dipped in Chocolate. *I made a note for some options.
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(1 rating)
yield
serving(s)
cook time
20 Min
Ingredients For coconut shortbread half dipped in chocolate
- COOKIE:
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3/4 cbutter, softened
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1/4 csugar (or splenda)
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2 tspvanilla extract
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1 3/4 call-purpose flour
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1/2 tspbaking powder
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1 cflaked coconut
- FOR DIPPING:
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1 1/2 csemisweet chocolate chips
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1 Tbspshortening
How To Make coconut shortbread half dipped in chocolate
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1COOKIE:
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2In 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.
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3Cover and refrigerate for 1 hour or until firm.
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4On a floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter.
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5Place 2 in. apart on ungreased baking sheets. Bake at 300° for 20-25 minutes or until edges begin to brown. Cool on wire racks.
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6FOR DIPPING:
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7In 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.
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8NOTE: *If you'd prefer, you can dip (dunk) the whole cookie and cover it all in chocolate. If you do you will need to increase the amount of dipping sauce. You could also incorporate chocolate chips (or chopped nuts) into the cookie dough, for yet another option.
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9Nutrition 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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