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Friday, December 19, 2014

Chocolate dipped toasted coconut shortbread cookies with salt

Remember those Toasted Coconut Shortbread Cookies I made recently?  The ones that B chose as one of his favorites when I forced him to taste test different kinds of shortbread cookies for my online cookie swap?  I decided that as delicious as they are, chocolate could maybe possible likely make them even better.  And a sprinkling of sea salt might just take them over the top.

So I defrosted that second log in the freezer that was just waiting to fill the void when I needed some last minute cookies, baked them up, and then dipped them in some semisweet chocolate and sprinkled them with sea salt.  Because really, when don't chocolate and sea salt make everything better?!

Toasted Coconut Shortbread Cookies
Adapted from this original recipe, also found on the blog here


1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
2 Tbsp milk
1 tsp vanilla extract
2 1/2 cups all purpose flour
1/2 tsp salt
3/4 - 1 cup toasted coconut

1 bag of semisweet chocolate chips, or chocolate of your choice
Sea salt, for sprinkling


Toast the coconut on a baking sheet in an oven that has been preheated to 350F.
Watch the coconut closely as it tends to burn quite easily.
Stir often.
Mine took about 8 minutes.
Remove from the oven and allow it to cool.
Set aside.

In a large bowl, using a mixer, cream the butter and sugar together on medium speech until fluffy.
Add milk and vanilla.
Beat to combine.

With the mixer on low, gradually add the flour and salt.
Continue beating until the dough forms.
Add the toasted coconut, crushing it slightly between your fingers as you add it.
Mix with a spatula to combine.

Divide the dough into 2 portions.
Shape each piece into a log.
Wrap logs in plastic wrap.
Place in the freezer for 30 minutes.
Then, move to the fridge for another 30 minutes.

Preheat the oven to 350F.

Using a sharp knife, cut each log into thin slices, about 1/4 inch thick.
Place cookies onto a ungreased cookie sheet (I used a parchment lined cookie sheet).
Bake until edges are just starting to turn brown, about 12 minutes (mine took about 10 minutes).

Remove from the oven.
Place cookies on a wire rack to cool.

Once cookies are cool, melt half of the chocolate in a microwave safe bowl in 30 second increments until melted and smooth.
Place a sheet of wax paper on the counter or a baking sheet.
Dip cookies half way into chocolate.
Shake off excess chocolate.
Place cookie on wax paper.
Sprinkle a pinch of sea salt on the chocolate while it's still wet.

Repeat with remaining cookies.

Melt more chocolate as needed.

Once all cookies are done and the chocolate has hardened, place cookies in an airtight container.
Cookies will last at least 3 days in the container (if they'll even last that long!!).

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