Chocolate Dipped Shortbreads with Toasted Coconut Recipe

December 31, 2013Recipes

These Chocolate Dipped Shortbreads with Toasted Coconut are a perfect holiday treat that combines buttery shortbread with rich chocolate and the nutty crunch of toasted coconut. They look impressive but are surprisingly easy to make, and the recipe yields about 4 dozen cookies.

Ingredients

  • 1 cup of sugar
  • 2 cups of softened butter
  • 4 cups of sifted cake flour
  • 1/2 cup toasted coconut
  • 1 cup melted milk or dark chocolate (or chocolate candy melt)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Cream together the softened butter and sugar until light and fluffy. This step is important for achieving the right shortbread texture.
  3. Gradually add the sifted cake flour to the butter mixture, mixing until just combined. Do not overmix.
  4. Roll the dough into tablespoon-sized balls, then press each ball to about 1/4 inch thick on an ungreased baking sheet.
  5. Bake for 8-10 minutes until the edges are just barely golden. Shortbreads should not be brown.
  6. Cool completely on a wire rack before dipping. This is crucial as warm cookies will cause the chocolate to streak.
  7. Dip half of each cooled cookie into melted chocolate, then sprinkle with toasted coconut. Place on parchment paper until the chocolate sets.

Baking Tips

  • Use cake flour instead of all-purpose flour for the most tender, melt-in-your-mouth texture.
  • Make sure your butter is softened to room temperature, not melted, for the best results.
  • Toast the coconut ahead of time and let it cool completely before using.
  • For the smoothest chocolate coating, use chocolate candy melts or add a small amount of coconut oil to melted chocolate chips.
  • Work quickly when dipping to keep the chocolate at a smooth, fluid consistency.

Frequently Asked Questions

This Chocolate Dipped Shortbread recipe yields approximately 4 dozen cookies, which is about 48 individual shortbreads. This makes it a great recipe for holiday cookie exchanges, parties, or gifting.

The actual yield can vary slightly depending on how large you roll the dough balls. Using a tablespoon-sized scoop ensures consistent sizing and helps you get the expected 48 cookies from the batch.

If you need more cookies for a large gathering, the recipe doubles easily. Just make sure you have enough baking sheets and cooling space to handle the larger batch.

For gift giving, about a dozen cookies fit nicely in a standard cookie tin or gift box. One batch of this recipe gives you enough to fill four gift containers, making it an efficient choice for holiday baking.

Absolutely! Dark chocolate works beautifully with this recipe and adds a more sophisticated flavor that pairs wonderfully with the sweetness of the shortbread and the toasted coconut. Many bakers actually prefer dark chocolate for its richer, more complex taste.

You can also use chocolate candy melts, which are designed specifically for dipping and coating. Candy melts set up firmer than regular melted chocolate chips and create a smoother finish on the cookies.

For the best results with regular chocolate chips, add a small amount of coconut oil or shortening to the melted chocolate. This thins the chocolate slightly and gives it a glossier finish when it sets.

Experiment with different chocolate percentages to find your preferred flavor balance. A 60-70% dark chocolate provides a nice bittersweet contrast to the sweet shortbread, while a 50% cacao offers a milder chocolate flavor.

Store Chocolate Dipped Shortbreads in an airtight container at room temperature for up to one week. Place wax paper or parchment paper between layers to prevent the chocolate from sticking together or transferring to other cookies.

If your kitchen is warm, you may want to store the cookies in the refrigerator to prevent the chocolate from softening or melting. Just bring them to room temperature before serving for the best flavor and texture.

These cookies freeze well for up to three months. Place them in a single layer on a baking sheet and freeze until the chocolate is firm, then transfer to a freezer-safe container with parchment paper between layers.

When giving these as gifts, store them in the coolest part of your home until ready to deliver. In warm weather, a small ice pack in the gift bag can help keep the chocolate looking its best during transport.

The best way to toast coconut for this recipe is to spread shredded coconut in a thin, even layer on a baking sheet and bake at 325 degrees Fahrenheit for 5-8 minutes. Stir every 2-3 minutes and watch carefully, as coconut can go from perfectly golden to burned very quickly.

You can also toast coconut in a dry skillet on the stovetop over medium-low heat, stirring constantly. This method gives you more control and lets you see the color change in real time, but requires your full attention.

Toasted coconut should be a light golden brown with a nutty, aromatic fragrance. Remove it from the heat source immediately when it reaches this point, as residual heat will continue to darken it slightly.

Toast the coconut before you start making the cookie dough so it has time to cool completely. Warm coconut applied to warm chocolate can cause the chocolate to streak or not set properly.

Yes, shortbread dough is excellent for making ahead. You can prepare the dough up to three days in advance and store it wrapped tightly in plastic wrap in the refrigerator. Cold dough is actually easier to roll into uniform balls.

For even longer storage, shortbread dough freezes beautifully for up to three months. Roll the dough into balls before freezing, then place them on a baking sheet until firm before transferring to a freezer bag. You can bake them directly from frozen, just add 2-3 minutes to the baking time.

This make-ahead quality makes shortbread dough perfect for holiday baking. You can prepare several batches of dough during a less busy time and bake fresh cookies when needed throughout the holiday season.

The chocolate dipping and coconut topping should be done after baking and cooling. These finishing touches are best applied close to when you plan to serve or gift the cookies for the freshest appearance.