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.
- 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
-
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.