Looking for the perfect cookie to ship to friends and family this holiday?  These Coconut Straciatella Shortbread Cookies are the answer!  With a tender crunch and tons of chocolate and coconut flavor, they’re dairy-free and sturdy enough to withstand the journey.

I could not stop eating these! Loved that tender crunch and the subtle flavor from the coconut oil. Plus so much chocolate in every bite!

It’s all cookies, all the time around here!

In the last few weeks, I’ve shared soft ginger cookies, tender-crunchy gingerbread boys and girls, homemade mint milanos, and I’ve even made a couple batches of my favorite vanilla sugar cookies, just for the fun of it.  ‘Tis the season, right?

But today I’m sharing my favorite of all.  These things are so addictive!

I could not stop eating these! Loved that tender crunch and the subtle flavor from the coconut oil. Plus so much chocolate in every bite!

It’s a basic rolled sugar/cutout cookie, but instead of butter, we’re subbing in coconut oil.  And, we’re sprinkling the dough with finely chopped chocolate all throughout.  And, as if that weren’t enough, let’s also dip them in melted chocolate and garnish with toasted coconut.

I could not stop eating these! Loved that tender crunch and the subtle flavor from the coconut oil. Plus so much chocolate in every bite!

1 review

Coconut Straciatella Shortbread Cookies

Looking for the perfect cookie to ship to friends and family this holiday? These Coconut Straciatella Shortbread Cookies are the answer! With a tender crunch and tons of chocolate and coconut flavor, they’re dairy-free and sturdy enough to withstand the journey.


Serves about 5 dozen cookies     adjust servings

Ingredients

  • 2 cups coconut oil (solid)
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 3 1/2 cups all-purpose flour
  • 6 tablespoons cornstarch
  • 3 ounces semisweet chocolate, finely chopped
  • 3/4 teaspoon kosher salt
  • 6 ounces semisweet chocolate, melted
  • 1/4 cup shredded coconut, toasted

Instructions

    1. Preheat the oven to 375 degrees F, and line a KitchenAid® Professional-Grade Nonstick Sheet Pan with parchment paper.
    2. Place the coconut oil, and sugar in the bowl of your KitchenAid® Stand Mixer and using the Flex Edge Beater, cream on medium-high speed for about 2 minutes, or until very light and fluffy. Add the eggs and extracts, and stir together on medium-low until smooth and well-incorporated. Add the flour, cornstarch, chocolate, and salt, and mix on medium speed until the dough gathers itself into a ball and pulls cleanly away from the sides of the bowl.
    3. Place the dough between two sheets of parchment paper, and use a rolling pin to roll to a thickness of about 3/16-inch. Cut shapes, using a 2-inch square fluted cookie cutter. Place on the prepared baking sheets, and bake for 10-12 minutes or until firm around the edges and set in the middle. Allow to cool on the baking sheets.

    Optional: Dip the cookies partway in melted chocolate, and garnish with toasted coconut.

    NOTE: To toast the coconut, place it in a dry pan over medium heat, stirring occasionally, until lightly browned.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 1722kcal Calories from fat 973
% Daily Value
Total Fat 108g 166%
Saturated Fat 88g 440%
Transfat 0g
Cholesterol 74mg 25%
Sodium 325mg 14%
Carbohydrate 190g 63%
Dietary Fiber 6g 24%
Sugars 108g
Protein 14g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

I could not stop eating these! Loved that tender crunch and the subtle flavor from the coconut oil. Plus so much chocolate in every bite!

If you want to send homemade treats to friends and family this holiday, this is the perfect recipe.  They keep their tender, crunchy texture for weeks on end, and they package up perfectly.  Nobody’s finding broken, stale cookies on their doorstep this year!

Click on over to KitchenAid’s blog, The Kitchenthusiast, for the full recipe and how to!  And for more great Christmas cookie recipes, check out the “Cookies” category of my recipe index!

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I could not stop eating these! Loved that tender crunch and the subtle flavor from the coconut oil. Plus so much chocolate in every bite!