DIPPED COCONUT SHORTBREAD

Dipped Coconut Shortbread image

Suggests Toni Petroskey, Lorain, Ohio, "These cookies are great for Valentine's Day. Coconut adds flavor and texture to the shortbread."

Provided by Taste of Home

Time 40m

Yield about 2 dozen.

Number Of Ingredients 8

Ingredients

3/4 cup butter, softened
1/4 cup sugar
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1 cup sweetened shredded coconut
1-1/2 cups semisweet chocolate chips
1 tablespoon shortening

Steps:

In a bowl, 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 refrigerate for 1 hour or until firm. , On a floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter. , Place 2 in. apart on ungreased baking sheets. Bake at 300° for 20-25 minutes or until edges begin to brown. Cool on wire racks. , In a small saucepan over low heat, melt chocolate chips and shortening. Remove from the heat; dip cookies halfway into chocolate. Place on waxed paper-lined baking sheets until set.

Nutrition Facts : Calories 333 calories, Fat 22g fat (14g saturated fat), Cholesterol 31mg cholesterol, Sodium 155mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.