How To make Chocolate Dipped Coconut Shortbread
1 3/4 c Flour
1/2 ts Baking powder
1/4 ts Salt
3/4 c Butter; softened
1/3 c Sugar
1 1/2 ts Vanilla extract
1 c Coconut; flaked
6 oz Semisweet chocolate chips;
-melted with 2 ts Butter
Recipe by: The Joy of Cookies Buttery shortbread laced with coconut and dipped into dark chocolate. Combine flour, baking powder, salt; set aside. Beat together butter, sugar and vanilla until light and fluffy. Stir in four 1/2 cup at a time and mix until well-blended. Stir in coconut. Form dough into a 4" x 7" rectangle. Wrap and refrigerate until firm, 2 hours. Preheat oven to 300. Butter two large baking sheets. On floured surface, roll dough into an 8- by 14-inch rectangle about 1/4-inch thick. Using floured knife with long blade, cut into 24, 2-inch squares. Arrange squares, 1-inch apart, on buttered sheets. Bake 25-30 minutes until golden. Cool on racks. Line 2 large baking sheets with waxed paper, set aside. Melt chocolate and butter together, stirring to blend well. Dip half of each cookie diagonally into chocolate, shaking off excess. Arrange on paper-lined sheets. Refrigerate until chocolate sets, about 10 minutes. Store airtight at room temp or freeze longer. Source: The Joy of Cookies -----
How To make Chocolate Dipped Coconut Shortbread's Videos
Melt-in-Your-Mouth Chocolate Orange Pistachio Shortbread | Sue Li | NYT Cooking
Sue Li is stopping by the studio kitchen for Cookie Week to show us how to make her Orange, Pistachio and Chocolate Shortbread. It’s a buttery shortbread cookie that showcases the classic combination of candied orange and dark chocolate. Yum.
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Low-FODMAP Chocolate Dipped Shortbread Cookies (HD)
For full recipe, click here:
Watch FODMAP expert Dr. Rachel Pauls make her recipe for low-FODMAP Chocolate Dipped Shortbread Cookies.
Melt in your mouth delicious! Beautiful enough for any party, and GLUTEN-FREE!
Shortbread Coconut Chocolate Bites
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Ingredients:
9 pcs NuVita Shortbread Biscuits
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Cooking chocolate
Chocolate-Dipped Almond Coconut Shortbread Cookie Recipe
FULL RECIPE:
These crumbly shortbread cookies pair perfectly with a cup of hot chocolate, coffee, or tea. They're also a tasty and thoughtful holiday gift. Our tutorial video breaks down our recipe into easy-to-follow steps.
Ina's Shortbread Cookies | Food Network
Ina's shortbread cookie recipe is possibly the easiest you'll ever find.
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Shortbread Cookies
Recipe courtesy of Ina Garten
Total: 1 hr 15 min
Prep: 15 min
Inactive: 30 min
Cook: 30 min
Yield: 20 cookies
Level: Easy
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
2008, Ina Garten, All Rights Reserved
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Thumbprint cookies | Shortbread | Coconut | 4 Ingredient
Today we're Making the famous coconut thumbprint cookie and these are always everybody's Favorite! thing about these cookies is that they are so delicious and simple to make but the combo of these ingredients results in a melt in your mouth feel and extraordinary taste. With these little gems you are able to change the recipe to your taste by using a variety of different jam, fillings and if you don't like coconut you're able to omit it without missing out on the rich buttery taste. I also love to dip the bottoms of these into melted chocolate if i really want to win-over somebody's heart ????
Enjoy!
Ingredients:
3 sticks room temp. butter
1 cup sugar
1 teaspoon vanilla
3+1/2 cups all purpose flour
1 egg + 2 T water mixed for dipping
1 cup shredded sweetened coconut
jam of choice
Preheat oven to 350 degrees F. Bake for 20-25 minutes