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.
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.