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Toasted Coconut Chocolate Shortbread

It’s my turn to bring treats this week. Here’s another bake & take…it…away.

I found a “Toasted Coconut Shortbread” recipe in Family Circle. I added cocoa to the cookie and topped it with creamy coconut frosting and toasted coconut. It’s such a pretty cookie. The frosting is made with coconut milk, though in a pinch, you could probably use regular milk. This recipe has been doubled from it’s original so it makes a lot, perfect for a potluck. If you like shortbread, try my Mochachino Shortbread.

Toasted Coconut Chocolate Shortbread

Shortbread Ingredients

(c=cup, T=tablespoon, t=teaspoon)

2 c unsweetened shredded coconut (divided)
4 c all-purpose flour
1 c toasted carob powder (or cocoa powder)
1/2 t kosher salt
2 c unsalted butter, softened (4 sticks)
1/2 c powdered sugar
1/2 c granulated sugar

Shortbread Directions

1. Toast the coconut.

In the oven: Heat oven to 250 degrees. Spread the coconut evenly on a rimmed baking sheet, transfer to oven on the middle rack and bake until golden, 8-12 minutes. Stir several times during baking. Once golden, transfer to a small bowl and set aside to cool. (If needed, cool in the freezer.)

On the stove: Heat skillet to medium-low and add coconut in two to three batches. Stirring regularly, toast the coconut, being careful not to burn. Once golden, transfer to a small bowl and set aside to cool. (If needed, cool in the freezer.)

2. Combine flour, cocoa, and salt in a small bowl. In a large bowl place butter, 1 cup toasted coconut, and sugars. Beat until smooth and creamy. Scrape down sides of bowl and add the dry ingredients and combine. Using a mixer to incorporate, once complete, the dough grainy, like damp sand.

3. Using parchment or waxed paper, scoop 2 cups of dough on paper and squeeze to form a ball. Wrap tightly. Refrigerate for at least 1 hour.

4. Heat oven to 325 degrees.

5. On a lightly floured board, roll out dough to 1/4 inch thick. Using a cookie cutter, cut cookies, place on ungreased baking sheet. Because dough is sandy, you may need to press cookie dough together to maintain shape. Bake 12-15 minutes, until slightly firm. Cool on baking rack.

6. Prepare frosting below and frost cooled cookies. Sprinkle with remaining toasted coconut. Allow frosting to set before stacking.

Frosting Ingredients

4 c powdered sugar (up to 1/4 cup more, if needed)
6 T butter, softened
1/2 c coconut milk (unsweetened) – could substitute regular milk
1/4 c corn syrup

Frosting Directions

In a medium bowl, add powdered sugar, butter, coconut milk and syrup. Mix until smooth. If necessary, add powdered sugar for desired consistency.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material (text and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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  • KrausnicKitchen Copyright Notice

    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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