Coconut and Ginger make for a great combination. Make sure to use the unsweetened ("dessicated") coconut otherwise the shortbread will be too sweet. —Kat Suletzki
1 1/2 cups
unsweetened shredded coconut, divided
teaspoons ground ginger powder
hearty pinch of salt
cups unsalted butter, softened to room temperature
bittersweet dark chocolate
In This Recipe
Heat oven to 350F. While it is heating, toast 1 cup of the shredded coconut until lightly browned. Check and stir frequently as the coconut can go from blonde to burned in seconds. Set aside to cool.
In a large bowl, mix together the flour, ginger powder and a pinch of salt. In the work bowl of your stand mixer, cream together the butter and sugar on medium speed until pale and fluffy. Turn the mixer to a lower speed and slowly add the flour mixture and the now cooled toasted coconut (alternate) bit by bit just until a rough dough forms. Divide the dough into 2 and roll out into logs about 2 inch in diameter. Wrap tightly with plastic wrap and chill in the fridge for at least 1 hour or overnight.
When ready to make, preheat the oven to 350F. Line baking sheets with parchment paper or silpat
Slice the log into 1/4 inch slices and arrange on the prepared cookie sheets. Bake for 15-20 minutes until the undersides just begin to brown. Cool on wire racks.
Melt chocolate in a bowl over gently simmering water until just melted. Dip cookies halfway into the chocolate. Place onto wax paper lined cookie sheets and immediately sprinkle with a pinch of the reserved, non-toasted shredded coconut. Let dry until the chocolate has set.