Coconut Shortbread Cookies in Chocolate

These delicate soft cookies will surprise and delight you with their bright coconut taste and magical aroma. The hassle-free dough and simple decor make these cookies quick and effortless. Decorating the finished dish with melted chocolate and coconut gives the baked goods a very elegant look.

Cook: 1 hour 20 minutes

Ingredients

Directions

Prepare foods on the list. Remove the butter from the refrigerator beforehand to soften. You may need a little more flour than indicated. Combine flour with baking powder and sift.
In a bowl, combine softened butter and powdered sugar and stir.
Add coconut, vanillin, salt. Stir. Pour milk into a bowl and stir the mixture again.
Gradually add flour and baking powder to the butter-coconut mass and knead the dough – first with a tablespoon, and then, as the dough becomes thicker, proceed to knead with your hands.
You should get a soft elastic dough that does not stick to your hands. It may take a little more flour to get the desired dough structure. Turn on the oven to heat up to 180 degrees.
Divide the dough into 2-3 pieces. Form each part into an even roller approximately 3 cm thick. Cut each roll into 3 cm pieces.
Line a baking sheet with parchment paper. Dip each piece of dough in sugar, put it on a baking sheet, and send to an oven preheated to 180 degrees for 15 minutes.
Bake the cookies until lightly browned. The finished cookies should remain soft inside, so it is better not to overexpose them in the oven. Remove the cookies from the oven and cool.
Melt the chocolate in a water or steam bath. Dip the cookies halfway into melted chocolate (or brush half of the cookies with melted chocolate using a pastry brush). Sprinkle the coconut on the cookies immediately.

Enjoy your meal!

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