Chocolate-Dipped Toasted Coconut And Ginger Shortbread – a delicious recipe with coconut, all-purpose, ground ginger powder, hearty, unsalted butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
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
When ready to make, preheat the oven to 350F. Line baking sheets with parchment paper or silpat
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
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.
1910
kcal
Calories
120
g
Fat
194
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 cups unsweetened shredded coconut, divided, 4 cups all-purpose flour, 2 teaspoons teaspoons ground ginger powder, hearty pinch of salt, and more.
Yes, Chocolate-Dipped Toasted Coconut And Ginger Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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