There are many reasons to love shortbread cookies. The crumbly texture, hints of vanilla, and simplicity all top the list, but their ability to take on a variety of flavors is my favorite aspect of this classic cookie. I've made them filled with jam and rolled in coconut and have stuffed them with pecans, but adding toasted coconut and dipping them in chocolate is my new favorite way to indulge. The dark brown sugar and toasted coconut bring out a subtle nut flavor while the chocolate adds a bit of richness. These were the perfect treat for our snow day served alongside a french press. The chocolate coating dose require a little patience, but I promise it is well worth the effort.
Chocolate Dipped Coconut Shortbread Cookies
3/4 cup unsweetened coconut
3/4 cup unsalted butter, room temperature
1/2 cup dark brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup flour
1/3 cup semi-sweet chocolate
Place butter and sugar in a stand mixer and beat for 2-3 minutes until mixture is light and fluffy. Add in salt and vanilla and mix until combined. Mix in flour in 2 batches. Once combined, stir in 1/2 cup toasted coconut. Remove dough from mixer and flatten in to a disc. Wrap in plastic wrap and allow to cool in the fridge for at least 1 hour.
Once dough is chilled, roll out dough on a lightly floured surface in to 1/4 inch thickness. Use a 2 inch cookie cutter, or whatever you please, to cut dough in to rounds. Keeping doing this until all dough is used. Transfer cookies to a baking sheet and bake for 13-15 minutes until edges begin to brown.
Transfer cookies to a cooling rack. Meanwhile, melt chocolate in a microwave proof dish for 30 seconds. Stir chocolate to ensure even melting and continue this until chocolate is completely melted and glossy. Using an offset spatula, cover half of the cookie with chocolate and sprinkle with remaining toasted coconut. Allow chocolate to harden before eating or storing.