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Toasted Coconut Ginger Shortbread

Toasted coconut ginger shortbread

Hey guys! Anjanee here of Fig & Honey sharing my recipe for toasted coconut ginger shortbread cookies while Jacquelyn’s away. Teatime is a bit of a tradition in our household. I love that we can all come home in the evening and share our days with each other over a cup of a tea and most importantly a bite of something sweet to eat. So I’m always on the lookout for something new to try. Coconut is one of my most favorite flavors – whenever coconut is an option all other choices don’t stand a chance. Coconut pairs nicely with a whole variety of cookies but exceptionally well with the more traditional shortbread and a touch of ginger adds adds a little kick! I think they go perfectly with a cup of tea! Enjoy! Teatime is not teatime with out the treats!

Toasted coconut ginger shortbread Toasted coconut ginger shortbread Toasted coconut ginger shortbread recipe Toasted coconut ginger shortbread recipe

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Toasted Coconut Ginger Shortbread
Serves 36
A fun twist on classic shortbread cookies. Perfect for tea time!
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Prep Time
1 hr 15 min
Cook Time
15 min
Total Time
1 hr 30 min
Prep Time
1 hr 15 min
Cook Time
15 min
Total Time
1 hr 30 min
127 calories
13 g
14 g
8 g
1 g
5 g
24 g
9 g
6 g
0 g
2 g
Nutrition Facts
Serving Size
24g
Servings
36
Amount Per Serving
Calories 127
Calories from Fat 72
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 14mg
5%
Sodium 9mg
0%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
4%
Sugars 6g
Protein 1g
Vitamin A
3%
Vitamin C
0%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup unsweetened shredded coconut
  2. 2 cups all-purpose flour
  3. 1 tsp ginger powder
  4. pinch of salt
  5. 1 cup softened unsalted butter
  6. 1/2 cup caster sugar
  7. 8 oz bittersweet dark chocolate
  8. 1/4 cup shredded coconut to decorate
Instructions
  1. In a saucepan, heat the 1/2 cup of shredded coconut on medium heat until lightly toasted, tossing every 30 seconds or so.
  2. In a large bowl, mix together the flour, toasted coconut, ginger powder and a pinch of salt.
  3. In the bowl of an electric mixer, cream together the butter and caster sugar on medium speed until pale and fluffy. Turn the mixer to a lower speed and slowly add the flour mixture bit by bit just until a rough dough forms.
  4. Divide the dough into 2 and roll out into logs about 2 inch in diameter. Wrap tightly with plastic wrap and chill in the fridge for at least 1 hour or overnight.
  5. When ready to make, preheat the oven to 350Β°F. Line 2 baking sheets with parchment paper.
  6. Slice the log into 1/4 inch slices and arrange on the parchment paper. Bake for 15-20 minutes until the undersides just begin to brown. Cool on wire racks.
  7. Melt chocolate in a bowl over gently simmering water until just melted. Dip cookies halfway into the chocolate. Place onto a parchment lined cookie sheet and immediately sprinkle with a pinch of shredded coconut. Leave to dry until the chocolate has set.
beta
calories
127
fat
8g
protein
1g
carbs
13g
more
lark & linen http://www.jacquelynclark.com/
Photography, styling & recipe: Fig & Honey

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