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!

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!

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!

Coconut Straciatella Shortbread Cookies
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

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.

Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate, coconut, Cookies, cut out, shortbread, straciatella
Servings: 60 cookies (approx.)
Calories: 90 kcal
Ingredients
Instructions
  1. Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.

  2. Place the coconut oil, and sugar in a large mixing bowl, and cream on medium-high speed for about 2 minutes, or until very light and fluffy. 

  3. Add the eggs and extracts, and stir together on medium-low until smooth and well-incorporated. 

  4. 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.

  5. Place the dough between two sheets of parchment paper, and use a rolling pin to roll to a thickness of about 3/16-inch. 

  6. Cut shapes, using a 2-inch square fluted cookie cutter. 

  7. Place on the prepared baking sheets, and bake for 10-12 minutes or until firm around the edges and set in the middle. 

  8. Allow to cool on the baking sheets.

  9. Optional: Dip the cookies partway in melted chocolate, and garnish with toasted coconut.
  10. NOTE: To toast the coconut, place it in a dry pan over medium heat, stirring occasionally, until lightly browned.
Nutrition Facts
Coconut Straciatella Shortbread Cookies
Amount Per Serving
Calories 90 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 32mg 1%
Potassium 35mg 1%
Total Carbohydrates 15g 5%
Sugars 8g
Protein 1g 2%
Vitamin A 0.2%
Calcium 0.5%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.
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!