Coconut Chocolate Shortbread Cookies

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Coconut Chocolate Shortbread Cookies
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 50 min.
Ready in

Ingredients

for
1
Ingredients
200 grams
soft Butter
75 grams
2 tablespoons
Orange zest (untreated)
3 centiliters
3
½ teaspoon
1 generous pinch
300 grams
50 grams
Milk (as necessary)
100 grams
melted white Couverture
100 grams
Coconut flakes (for the garnish)

Preparation steps

1.

Beat butter in a bowl until creamy. Add sugar, vanilla sugar, orange zest, coconut liqueur and eggs and stir until creamy. Add baking soda, cinnamon, coconut flakes and flour and mix will until a spreadable batter is formed. If the dough is too thick, add some more milk. Chill covered for about 30 minutes.

2.

Preheat the oven to 180°C (approximately 350°F).

3.

Fill a piping bag with a serrated nozzle with prepared cookie batter and pipe 8 cm (approximately 3 inch) long strips onto a baking sheet lined with parchment paper. Chill again about 30 minutes.

4.

Bake cookies in the oven about 10 minutes until golden brown and allow to cool.

5.

Dip one side of shortbread cookies into melted chocolate and then press into coconut flakes. Serve as soon as chocolate dries.