Soft, buttery Coconut Shortbread Cookies dipped in chocolate and sprinkled with crunchy almonds. The perfect little cookie for any occasion!
My Latest Videos
Here are two cookie recipes I recommend trying next: Snickerdoodle Cookies and Chocolate Chip Walnut Cookies!
Key Ingredients & Substitutions
- Shredded Coconut - I like using unsweetened coconut, but sweetened works too. Toasting it first brings out the flavor and adds a nutty note.
- Almond Extract - Adds a subtle, delicious flavor to the shortbread dough. The amount in this recipe isn't overwhelming, but if you're not a huge fan, you can use a little less or substitute with extra vanilla extract.
- Chocolate - I love dipping these cookies in dark chocolate (the chocolate and almonds are totally optional). Semi-sweet or milk chocolate can be substituted.
- Almonds - Lightly toasted and chopped, these are sprinkled on the chocolate immediately after dipping. They're optional and can be substituted for walnuts, pecans or even more toasted coconut.
My New Favorite Shortbread Cookie
If you've been around this blog for a while, you probably know I gush over cookies a lot! I really enjoying making (and eating) them! Shortbread cookies have always been my favorite, ever since I was a little girl. This combination has quickly become my new favorite cookie!
The buttery crumb of the cookie paired with the toasted coconut, dark chocolate, and toasted almonds... simply delicious!
Here are a few of my tips for making the best coconut shortbread cookies:
- Toast the coconut first. This way, it has time to cool before you mix the dough. This simple step helps the process move along faster.
- Gently knead the dough. Transfer the dough to a lightly floured surface and knead it just enough to remove any air bubbles before rolling each portion into a log.
- Measure the width. Keep the logs at about 2 inches wide, any smaller and the cookie texture will not be ideal.
- Don't skip chilling the dough. This step makes or breaks your shortbread texture!
- Use a serrated knife. It makes slicing the chilled dough so much easier to get evenly sized cookies.
- Toast those almonds! The flavor is worth it!
The biggest tip I can give you is to not rush the process. Toast your coconut, chill your dough, and toast the almonds. Each little step makes a noticeable difference in the flavor and texture.
-Sky🩷
More Delicious Recipes
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
If you tried this Coconut Shortbread Cookies Recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comments below!
📖 Recipe
Coconut Shortbread Cookies
Ingredients
- 1 ½ cups unsalted butter softened
- ½ cup granulated sugar
- ½ cup powdered sugar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- ½-3/4 teaspoon almond extract I recommend using the full ¾ teaspoon
- 3 ½ cups all-purpose flour
- 2 ½ tablespoons water
- 1 ½ cups unsweetened coconut (shredded) toasted & cooled
- 1 cup dark chocolate
- ⅔ cup sliced almonds toasted and chopped
Instructions
- In the bowl of a mixer, combine the softened butter, granulated sugar, and powdered sugar. Mix until fully combined. You are looking for the butter and sugar mixture to be smooth, not fluffy.
- Mix in the salt, water, vanilla extract and almond extract. Mix until fully combined.
- Gradually add in the flour and water, mixing slowly at first to prevent flour from going everywhere. Scrape the sides of the bowl as needed. Mix just until the flour is full incorporated. Mix in the toasted and cooled coconut.
- Turn the dough out onto a lightly floured piece of parchment paper. Gently knead until it forms a smooth ball, then divide in half. Roll each half into a log about 2 inches wide, reshaping if it feels hollow in the middle.
- Wrap each log in parchment paper, twist the ends, and refrigerate for at least 2 hours.
- Preheat the oven to 350°F. Unwrap one log and place the parchment on a baking sheet.
- Using a serrated knife, slice the dough into ½-inch thick pieces. Place on the baking sheet and refrigerate again for 20 minutes.
- Place chilled cookies into the oven and bake for 20-25 minutes, or until the edges are just lightly golden. Cool before decorating.
- Melt the chocolate according to the package's instructions. Dip half of each cookie in the melted chocolate, place on parchment paper and sprinkle with the chopped almonds.
- Allow the chocolate to set before serving. Enjoy!
Notes
- The amount of cookies in the recipe depends on how thick you slice them. At ½-inch thick the recipe should yield 40-45 cookies.
- The coconut shortbread cookies are fantastic as they are. The chocolate and toasted almonds are a bonus!
Comments
No Comments