All Recipes Best Recipe Dessert Recipes Cookies Fruit Cookie Recipes Coconut

Ingredients

1 ½ cups all-purpose flour ¾ cup confectioners' sugar ¼ cup cornstarch 1 cup butter, softened 1 teaspoon vanilla extract 1 teaspoon ground allspice 1 pinch ground cardamom 2 cups finely grated coconut 6 ounces semisweet chocolate, chopped 2 teaspoons vegetable oil ½ teaspoon almond extract

Nutrition Info

103.6 calories carbohydrate: 8.5 g cholesterol: 10.2 mg fat: 7.7 g fiber: 1 g protein: 1 g saturatedFat: 5.3 g servingSize: - sodium: 2.2 mg sugar: 4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
Sift flour, confectioners' sugar, and cornstarch together in a bowl. Blend in butter, vanilla extract, allspice, and cardamom with your hands until dough comes together. Wrap and chill dough for 1 hour.
Pinch off pieces of dough and roll into 1 1/2-inch pieces. Pour coconut onto a shallow plate. Roll cookie balls in coconut and place 1 inch apart on a baking sheet.
Bake in the preheated oven until lightly golden, about 20 minutes. Let cool.
Combine chocolate, vegetable oil, and almond extract in a small, deep microwave-safe bowl. Heat in 15-second intervals, stirring after each interval, until melted and smooth, 1 to 3 minutes.
Dip half of each cookie diagonally into the melted chocolate and shake off excess. Return to the baking sheets and refrigerate until chocolate sets, about 10 minutes.

48 cookies

These are really delicious coconut shortbread cookies that you'll love to prepare and eat. Hope you enjoy them as much as I do.