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.
Servings: 60 cookies (approx.)
Calories: 90kcal
Ingredients
- 2 cups coconut oil (solid)
- 2 cups granulated sugar
- 2 eggs, large
- 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
- Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
Nutrition
Calories: 90kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 32mg | Potassium: 35mg | Sugar: 8g | Vitamin A: 10IU | Calcium: 5mg | Iron: 0.6mg