Dessert Recipes

Chocolate-Dipped Almond Coconut Shortbread Cookie Recipe

Chocolate-Dipped Almond Coconut Shortbread Cookie Recipe via BetterThanRamen.net

Chocolate-Dipped Almond Coconut Shortbread Cookie 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. 

(Printable recipe card available at bottom of page)


Level: Intermediate
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour 15 minutes
Makes 20 cookies


Ingredients

Chocolate-Dipped Almond Coconut Shortbread Cookie Recipe via BetterThanRamen.net

  • 1-1/2 sticks unsalted butter, softened
  • 1/2 cup sugar
  • 1-1/2 cups ground almonds
  • 1/4 cup coconut flakes
  • 3/4 cup flour
  • 1/2 tsp vanilla extract
  • 1/2 cup semisweet chocolate chips

Instructions:

1. Beat the butter and sugar in a large bowl. I recommend using a hand mixer, but a fork will do just fine if you don’t have a mixer.

Chocolate-Dipped Almond Coconut Shortbread Cookie Recipe via BetterThanRamen.net

2. Add in the ground almonds, flour and vanilla extract. Combine until uniform.

Chocolate-Dipped Almond Coconut Shortbread Cookie Recipe via BetterThanRamen.net

3. Lay a piece of parchment paper onto a flat working surface. Transfer the dough onto the parchment paper. Use your hands to form a log shape out of the batter.

Chocolate-Dipped Almond Coconut Shortbread Cookie Recipe via BetterThanRamen.netThe log should be about 1-1/2 inches in diameter. Use the parchment paper to help you roll the batter up.

Chocolate-Dipped Almond Coconut Shortbread Cookie Recipe via BetterThanRamen.netCompress the batter along the way so that it doesn’t crumble when you cut it into a cookie.

4. Twist the ends of the parchment paper. Place the dough log into the freezer for at least an hour. This will harden the batter and make it easier to slice.

5. Just before you’re ready to take the dough out of the freezer, preheat your oven to 300F .

6. Once the dough has hardened, take it out of the freezer and place it on a cutting board. Use a sharp knife to slice the dough into cookies. The cookies should be about the width of a pencil.

Chocolate-Dipped Almond Coconut Shortbread Cookie Recipe via BetterThanRamen.net

7. Bake the cookies for 30 minutes, or until golden brown.

8. While the cookies bake, use a double boiler to melt the chocolate chips. To make a double boiler, you will need either a) two saucepans of varying sizes or b) one saucepan and one heat-proof bowl. Fill the larger saucepan up halfway with water. Bring the water to a boil. Stack the smaller pan or bowl into/on top of the larger pan.

Chocolate-Dipped Almond Coconut Shortbread Cookie Recipe via BetterThanRamen.net

Double boiler method

Chocolate burns easily, so this method will prevents that from happening by indirectly applying heat to the chocolate, which is in the top pan or bowl.

Chocolate-Dipped Almond Coconut Shortbread Cookie Recipe via BetterThanRamen.net

9. Take the cookies out of the oven and let them cool.

10. After the cookies have cooled, dip them into the melted chocolate.

Chocolate-Dipped Almond Coconut Shortbread Cookie Recipe via BetterThanRamen.net

11. Place the cookies in the freezer to harden the chocolate.

12. Serve with your favorite hot chocolate, coffee, or tea and enjoy!

Chocolate-Dipped Almond Coconut Shortbread Cookie Recipe via BetterThanRamen.net

 

Chocolate-Dipped Almond Coconut Shortbread Cookies
Yields 20
These crumbly shortbread cookies pair perfectly with a hot cup of hot chocolate, coffee, or tea. They are also make tasty and thoughtful gifts for the holidays.
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Prep Time
15 min
Cook Time
30 min
Total Time
2 hr
Prep Time
15 min
Cook Time
30 min
Total Time
2 hr
Ingredients
  1. 1-1/2 sticks unsalted butter, softened
  2. 1/2 cup sugar
  3. 1-1/2 cups ground almonds
  4. 1/4 cup coconut flakes
  5. 3/4 cup flour
  6. 1/2 tsp vanilla extract
  7. 1/2 cup semisweet chocolate chips
Instructions
  1. Beat the butter and sugar in a large bowl. I recommend using a hand mixer, but a fork will do just fine if you don't have a mixer.
  2. Add in the ground almonds, flour and vanilla extract. Combine until uniform.
  3. Lay a piece of parchment paper onto a flat working surface. Transfer the dough onto the parchment paper. Use your hands to form a log shape out of the batter. The log should be about 1-1/2 inches in diameter. Use the parchment paper to help you roll the batter up. Compress the batter along the way so that it doesn't crumble when you cut it into a cookie.
  4. Twist the ends of the parchment paper. Place the dough log into the freezer for at least an hour. This will harden the batter and make it easier to slice.
  5. Preheat your oven to 300F just before you take the dough out of the freezer.
  6. After the dough has hardened, take it out of the freezer and place it on a cutting board. Use a sharp knife to slice the dough into cookies. The cookies should be about the width of a pencil.
  7. Bake the cookies for 30 minutes, or until golden brown.
  8. While the cookies bake, use a double boiler to melt the chocolate chips. To make a double boiler, you will need either a) two saucepans of varying sizes or b) one saucepan and one heat-proof bowl. Fill the larger saucepan up halfway with water. Bring the water to a boil. Stack the smaller pan or bowl into/on top of the larger pan. Chocolate burns easily, so this method will prevents that from happening by indirectly applying heat to the chocolate, which is in the top pan or bowl.
  9. Take the cookies out of the oven and let them cool.
  10. After the cookies have cooled, dip them into the melted chocolate.
  11. Place the cookies in the freezer to harden the chocolate.
  12. Serve and enjoy!
Better Than Ramen http://betterthanramen.net/

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1 Comment

  • Reply Better Than Ramen - Drinking Chocolate with Frozen Whipped Cream Recipe - Better Than Ramen

    […] and delicious accident. I accidentally melted too much chocolate during one of my trials for my shortbread recipe. Not wanting to let the chocolate go to waste, I added some milk to the pan of melted chocolate, […]

    February 8, 2016 at 8:30 AM
  • Leave a Reply

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