Chocolate-Dipped Coconut Shortbread

180 minutes Prep: 135 minutes Cook: 30 minutes

786 calories per serving view nutrition facts

2 dozen suggest servings

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Ingredients

1 3/4	cups	flour, all-purpose
1/2	teaspoon	baking powder
1/4	teaspoon	salt
3/4	cup	butter	softened
1/3	cup	sugar
1 1/2	teaspoons	vanilla extract
1	cup	coconut	flaked
6	ounces	chocolate (semi-sweet)	semi-sweet chips, melted with
2	teaspoons	butter

Directions

Combine flour, baking powder, salt; set aside.

Beat together butter, sugar and vanilla until light and fluffy.

Stir in four 1/2 cup at a time and mix until well-blended.

Stir in coconut.

Form dough into a 4 x 7 inch rectangle.

Wrap and refrigerate until firm, 2 hours.

Preheat oven to 300 degrees F.

Butter two large baking sheets.

On floured surface, roll dough into an 8- by 14-inch rectangle about 1/4-inch thick.

Using floured knife with long blade, cut into 24, 2-inch squares.

Arrange squares, 1-inch apart, on buttered sheets.

Bake 25-30 minutes until golden.

Cool on racks.

Line 2 large baking sheets with waxed paper, set aside.

Melt chocolate and butter together, stirring to blend well.

Dip half of each cookie diagonally into chocolate, shaking off excess.

Arrange on paper-lined sheets.

Refrigerate until chocolate sets, about 10 minutes.

Store airtight at room temp or freeze longer.

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Nutrition Facts

Serving Size 150g

Amount per Serving

Calories 786 58% of calories from fat

	% Daily Value*
Total Fat 51.0g	78%
Saturated Fat 33.0g	164%
Trans Fat 0.0g
Cholesterol 97mg	32%
Sodium 414mg	17%
Total Carbohydrate 80.0g	27%
Dietary Fiber 4.0g	18%
Sugars 35.0g
Protein 8.0g	16%

Vitamin A	22%		Vitamin C	0%
Calcium	4%		Iron	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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