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Chocolate Dipped Coconut Shortbread Cookies

Servings: 20


  • 12 tablespoons unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon coconut extract
  • 1 1/2 cups all purpose flour
  • 1 cup sweetened shredded coconut
  • 2 cups semisweet or bittersweet chocolate chips melted
  • 1 tablespoon coconut oil


  • In a large bowl with electric mixer, beat the butter until light and fluffy, about 1 minute.
  • Add the sugar and beat until well combined.
  • Add salt and coconut extract, and beat until combined.
  • Add the flour and mix until just combined. The dough might be crumbly and that's just fine!
  • Place shortbread dough onto piece of plastic wrap and shape into a ball.
  • Refrigerate for 1-2 hours.
  • Once dough has chilled, preheat the oven to 350 degrees F.
  • Place the coconut on a sheet pan and place it in the oven, giving the coconut a stir every 5 minutes or so, until it is golden brown, about 10 minutes. Watch it carefully.
  • On a floured surface, roll the chilled shortbread out to about an 1/8 to 1/4 inch thickness. Use a cookie cutter to cut out shapes and place the cutouts on a parchment paper lined baking sheet.
  • Alternately, you can roll out the dough into dough balls and place on parchment paper lined baking sheet, and pressing down slightly to flatten. Either way will work - it just depends on if you want your shortbread cookies shaped or just round.
  • Bake the cookies for 13-15 minutes, until edges are slightly golden.
  • Let the cookies cool completely.
  • In medium bowl, microwave chocolate chips with coconut oil in 30 second increments, stirring well after each round, until completely melted and smooth.
  • Then dip half of each cookie in the chocolate and then sprinkle with toasted coconut.
  • Place cookies on parchment or wax paper and let chocolate harden.
  • Enjoy!