Coconut Chocolate Chip Shortbread
Crispy, buttery coconut chocolate chip shortbread cookies. Perfect with an afternoon cup of coffee or tea.
Ingredients
- 1 cup butter 2 sticks or 8 oz. softened to room temperature
- 1/2 cup powdered sugar
- 1/2 tsp. vanilla extract
- 1 cup baking coconut finely grated or chopped (unsweetened, shredded)
- 2 cups all-purpose flour*
- 1/4 tsp. sea salt
- 1/2 cup mini chocolate chips if you prefer dark chocolate, which I do, then chop larger chips in a wooden bowl until smaller bits
- *If you don't use the coconut, add an extra 1/2 cup of flour
Instructions
- In a mixing bowl, blend butter and powdered sugar on low speed of electric mixer until well integrated.Stir in vanilla and coconut and mix until blended.Add flour and salt and beat on low speed, just until mixed.Stir in chocolate chips.
- Gather dough into two balls and roll each into a log, approximately 1 1/4-inches in diameter.Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.When ready to bake, preheat oven to 350 F, slice dough with a sharp knife into 1/4-inch slices and place on an ungreased baking sheet or Silpat mat.
- Bake for 15-18 minutes, or until just beginning to brown.Remove from oven and cool.These cookies freeze quite well, so you can prepare them ahead of time if you need to.
