Chocolate-Dipped Toasted Coconut and Ginger Shortbread

By Kat Suletzki
July 21, 2015
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Author Notes: 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

Makes: 36-40 cookies

  • 1 1/2 cups unsweetened shredded coconut, divided
  • 4 cups all-purpose flour
  • 2 teaspoons teaspoons ground ginger powder
  • hearty pinch of salt
  • 2 cups cups unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 12 ounces bittersweet dark chocolate
  1. 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.
  2. 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.
  3. When ready to make, preheat the oven to 350F. Line baking sheets with parchment paper or silpat
  4. 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.
  5. 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.

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