Chocolate Covered Coconut Shortbread

This Chocolate Covered Coconut Shortbread is an easy dessert that is sure to impress!

I love making cookies, and often feel a little guilty about ONLY sharing cookie recipes with you guys. I am trying to branch out and do some different things, and I think this Chocolate Covered Coconut Shortbread recipe is a great deviation from the norm!

This recipe incorporates some of my favorite things in a baked goods recipe: shortbread, chocolate and coconut!

What's not to love? Well, I guess if you aren't a fan of shortbread, or chocolate, or coconut...there might be a thing or two that you don't love! ha! I realize that some are allergic to coconut - if that is the case with you or someone in your family, just omit the coconut. You'll be left with a delicious chocolate shortbread, which will still be pretty damn tasty!

I've always loved shortbread cookies but this is my first time experimenting with just a regular shortbread in non-cookie form. I think I might have a new favorite baked good! Well, for this week, anyway!

Chocolate Covered Coconut Shortbread Recipe

INGREDIENTS

• 10 tablespoons soft butter
• ¼ cup white sugar
• 1.25 cup All purpose flour
• dash of course sea salt
• 8 Oz dark chocolate
• ½ cup coconut ground
• ¼ cup whole coconut flakes

INSTRUCTIONS 

• Preheat oven to 375 degrees F.
• Cream the sugar and butter together in an electric mixer then slowly add in flour and salt.
• When the dough forms a ball it is ready to press into your mini tart pans (ungreased).
• Bake for 22-26 minutes or until puffy and slightly golden around the edges.
• Let cool in the pans, you will remove them after the chocolate layers have set.

Melt your chocolate according to package instructions, the microwave method is okay. Add a thin layer, about ⅛” thick across the entire top, being sure that the chocolate makes its way into each groove in the pan.

Sprinkle on a full layer of the toasted coconut so that it reaches all of the edges.

You want a bite of this delicious toasted coconut in every single bite you take!

Top with a final layer of metaled chocolate, again being sure to completely fill to the edges.  Smooth out the top or add a marbled look with a toothpick.

Let chill in the refrigerator to set for about an hour.

Store your chocolate covered shortbread in the fridge but allow to "thaw" and serve it at room temperature so that when you serve it, the chocolate isn't too hard to cut and bite through.

Chocolate Covered Coconut Shortbread Recipe

Jennifer

No ratings yet

Print Recipe Pin Recipe Save RecipeSaved!

Course Dessert

Ingredients

  

1x2x3x

• 10 tablespoons soft butter
• ¼ cup white sugar
• 1.25 cup All purpose flour
• dash of course sea salt
• 8 Oz dark chocolate
• ½ cup coconut ground
• ¼ cup whole coconut flakes

Instructions

 

• Preheat oven to 375 degrees F.
• Cream the sugar and butter together in an electric mixer then slowly add in flour and salt.
• When the dough forms a ball it is ready to press into your mini tart pans (ungreased).
• Bake for 22-26 minutes or until puffy and slightly golden around the edges.
• Let cool in the pans, you will remove them after the chocolate layers have set.

Tried this recipe?Let us know how it was!