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