Earlier this week, my mom, sister Steph and I attended a sweet treat swap. What fun it was!! Today, Edie, at lifeingrace is hosting The Great Christmas Cookie Freeze 2010! So, I decided to add one of the recipes we used earlier in the week at the sweet treat swap. Take a look at Edie's cute blog and I'm sure you will find some yummy cookie recipes while you're visiting. Thanks for hosting Edie; such a great idea!!
Coconut Shortbread Cookies
yields: 4 dozen
3/4 cup butter, softened
1/3 cup sugar
1 1/2 tsp. vanilla extract
1 3/4 cups all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 1/2 cups sweetened flaked coconut, divided
1 (12-oz.) package semi sweet chocolate morsels
4 tsp. shortening
1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in vanilla.
2. Combine flour; baking powder, and salt; gradually add to butter mixture, beating well. Stir in 1 cup coconut. Cover and chill 1 hour.
3. Preheat oven to 300 degrees. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut dough with 2-inch round cutters, and place on lightly greased baking sheets.
4. Bake at 300 degrees for 18 to 20 minutes or until edges are lightly browned. Let cool on baking sheets 5 minutes; transfer to wire racks, and cool completely (about 20 minutes).
5. Meanwhile, bake remaining 1 1/2 cups coconut at 350 degrees in a single layer in a shallow pan 5 to 6 minutes or until lightly toasted, stirring once halfway through.
6. Microwave chocolate morsels and shorteneing at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals. Dip cookies halfway in chocolate mixture; sprinkle with toasted coconut. Place on wax paper-lined baking sheets. Chill 10 minutes.
Unfortunately, I didn't take any pictures when we baked. Then, by the time I decided to do the virtual cookie exchange, there were only 2 cookies left! So, I don't have many pictures of the cookies. But, if you like coconut, I don't think you'll be disappointed if you try them! Happy baking everyone!!