Dipped Coconut Shortbread

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3/4 c butter,softened
1/4 c sugar
2 t vanilla extract
1 3/4 c flour
1/2 t baking powder
1 c flaked coconut
1 1/2 c chocolate chips
1 T shortening

Cream butter, sugar, and vanilla until light and fluffy. Combine
flour and baking powder; gradually add to creamed mixture and mix well.
Stir in coconut. Cover and chill for one hour or until firm. On a
floured surface, roll out dough to 1/4″ thickness. Cut with 2 1/2″
cookie cutter. Place, 2″ apart onto ungreased baking sheets. Bake at
300 for 20 to 25 minutes. Cool completely. In a microwave safe bowl,
melt chocolate chips and shortening. Dip cookies halfway into
chocolate. Place on waxed paper-lined baking sheets until set.


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