These are really delicious coconut shortbread cookies that you'll love to prepare and eat. Hope you enjoy them as much as I do.

Angela C. Jean-Louis


Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.

  • Sift flour, confectioners' sugar, and cornstarch together in a bowl. Blend in butter, vanilla extract, allspice, and cardamom with your hands until dough comes together. Wrap and chill dough for 1 hour.

  • Pinch off pieces of dough and roll into 1 1/2-inch pieces. Pour coconut onto a shallow plate. Roll cookie balls in coconut and place 1 inch apart on a baking sheet.

  • Bake in the preheated oven until lightly golden, about 20 minutes. Let cool.

  • Combine chocolate, vegetable oil, and almond extract in a small, deep microwave-safe bowl. Heat in 15-second intervals, stirring after each interval, until melted and smooth, 1 to 3 minutes.

  • Dip half of each cookie diagonally into the melted chocolate and shake off excess. Return to the baking sheets and refrigerate until chocolate sets, about 10 minutes.

Cook's Notes:

Use butter--do not substitute.

Substitute 1/2 teaspoon coconut extract for 1/2 teaspoon vanilla extract if desired.

Nutrition Facts

104 calories; 7.7 g total fat; 10 mg cholesterol; 2 mg sodium. 8.5 g carbohydrates; 1 g protein; Full Nutrition


Rating: 5 stars
Fabulous! It was all I could do not to eat all the dough before I baked it (I know I know...)! I ran bagged shredded coconut through the food processor. I had a lot extra so I sprinkled it on the chocolate before it set so it wouldn t go to waste. Delightful!! Read More