Dipped Coconut Shortbread Recipe

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2 votes | 1946 views

Taste Of Home - Toni Petroskey

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Cook time:
Servings: 24 cookies
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Ingredients

Cost per serving $0.20 view details

Directions

  1. In a bowl, cream the butter, sugar, and vanilla until light and fluffy.
  2. Combine the flour and baking powder
  3. Gradually add to the creamed mixture
  4. Mix well
  5. Stir in the coconut
  6. Cover and refrigerate for one hour or until firm.
  7. On a floured surface, roll out the dough to 1/4 inch thickness
  8. Cut with a 2 1/2 inch round cookie cutter
  9. Place 2 inches apart onto ungreased baking sheets
  10. Bake at 300 F for 20-25 minutes or until the edges begin to brown
  11. Cool on a wire racks
  12. In a small saucepan over low heat, melt the chocolate chips and the shortening
  13. Remove from the heat
  14. Dip the cookies halfway into the chocolate.
  15. Place on waxed paper-lined baking sheets until set.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 31g
Recipe makes 24 servings
Calories 160  
Calories from Fat 89 56%
Total Fat 10.07g 13%
Saturated Fat 6.24g 25%
Trans Fat 0.18g  
Cholesterol 18mg 6%
Sodium 76mg 3%
Potassium 57mg 2%
Total Carbs 15.59g 4%
Dietary Fiber 0.8g 3%
Sugars 7.67g 5%
Protein 1.86g 3%
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