Coconut Shortbread half Dipped in Chocolate
*I made a note for some options.
- 3/4 c
- butter, softened
- 1/4 c
- sugar (or splenda)
- 2 tsp
- vanilla extract
- 1 3/4 c
- all-purpose flour
- 1/2 tsp
- baking powder
- 1 c
- flaked coconut
- 1 1/2 c
- semisweet chocolate chips
- 1 Tbsp
Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in coconut.
Bake at 300° for 20-25 minutes or until edges begin to brown. Cool on wire racks.
Remove from the heat; dip cookies halfway into chocolate.
Place on waxed paper-lined baking sheets until set. Yield: about 2 dozen.
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.
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.