Shortbread cookies with coconut and chocolate, a real delight for the palate, perfect for any time of the day from breakfast to a sweet end of a meal.
These shortbread cookies with coconut and chocolate are also perfect for gifting during Christmas holidays or as place cards.
We have added dark chocolate chips, but if you prefer, you can also use white chocolate.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the shortbread cookies:
- 1 1/8 cups all-purpose flour
- 3/4 cup grated coconut (desiccated)
- 1/2 cup cold butter
- 1/4 cup chocolate chips
- 1/3 cup powdered sugar
- 1 medium egg (at room temperature)
- 1 tsp baking powder (leveled)
- 1 pinch fine salt
- to taste whole milk
- to taste grated coconut (desiccated)
Tools for shortbread cookies with coconut and chocolate:
- 1 Cookie Cutter
- 1 Pastry Board
- 1 Baking Sheet
Steps for preparing and baking shortbread cookies with coconut and chocolate:
Prepare the coconut shortbread, adding 1/4 cup of chocolate chips to the dough, place the dough in the refrigerator for at least 1 hour, you can prepare the shortbread even the day before and take it out of the fridge 15 minutes before using it so it softens a bit, then put the dough on a lightly floured pastry board and roll it out to a thickness of 3/16 inch.
With a flower-shaped cookie cutter or the one you prefer (ours is 2 3/8 inches in diameter), cut out the dough and place the cookies on a baking sheet lined with parchment paper, rework the scraps to get more cookies.
Brush the cookies with milk then sprinkle with grated coconut.
Bake in a preheated oven at 356°F for 10 minutes, until the base of the cookies begins to brown.
Let the cookies cool before serving, they keep for up to a week in an airtight container.
