Chocolate-Dipped Toasted Coconut And Ginger Shortbread

1. 1

   Heat oven to 350F. While it is heating, toast 1 cup of the shredded coconut until lightly browned. Check and stir frequently as the coconut can go from blonde to burned in seconds. Set aside to cool.

2. 2

   In a large bowl, mix together the flour, ginger powder and a pinch of salt. In the work bowl of your stand mixer, cream together the butter and sugar on medium speed until pale and fluffy. Turn the mixer to a lower speed and slowly add the flour mixture and the now cooled toasted coconut (alternate) bit by bit just until a rough dough forms. Divide the dough into 2 and roll out into logs about 2 inch in diameter. Wrap tightly with plastic wrap and chill in the fridge for at least 1 hour or overnight.

3. 3

   When ready to make, preheat the oven to 350F. Line baking sheets with parchment paper or silpat

4. 4

   Slice the log into 1/4 inch slices and arrange on the prepared cookie sheets. Bake for 15-20 minutes until the undersides just begin to brown. Cool on wire racks.

5. 5

   Melt chocolate in a bowl over gently simmering water until just melted. Dip cookies halfway into the chocolate. Place onto wax paper lined cookie sheets and immediately sprinkle with a pinch of the reserved, non-toasted shredded coconut. Let dry until the chocolate has set.

* Per serving · 4 servings · Values may vary.