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

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Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
1 hr 10 mins
total:
2 hrs
Servings:
48
Yield:
48 cookies
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Ingredients

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

Directions

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

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  • 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; protein 1g; carbohydrates 8.5g; fat 7.7g; cholesterol 10.2mg; sodium 2.2mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
01/14/2020
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
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/14/2020
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
(1)
Rating: 5 stars
12/05/2020
It was delicious and my family uses this one every Christmas Read More
Rating: 4 stars
11/12/2020
These were very good. A bit too crumbly although I used coconut oil in place of vegetable oil. I also had to add a couple of tablespoons of ice water (as in pie crust). I'm not the best baker but it could have been today's heat and super humidity. Read More
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