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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

Chocolate Covered Coconut Shortbread Recipe

Course Dessert

Author Jenn Quillen

Ingredients

10 tablespoons soft butter
¼ cup white sugar
1 and ¼ flour
dash of course sea salt
8 ounces of quality dark chocolate
½ cup ground coconut I toasted mine
¼ cup whole coconut

Instructions

Preheat oven to 375.
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 1/8” 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.