Chocolate-covered coconut cookies

Name: Chocolate-covered coconut cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 42
Ingredients: Shredded coconut 1 ½ cup; Type 00 flour 2 ¾ cups; Fine salt ½ tsp; Brown sugar ½ cup; Butter cold 5.3 oz; Baking powder 1 ½ tsp; Eggs medium (at room temperature) 2; Dark chocolate 3.5 oz

it de fr es br

104

Calories per piece

Vegetarian

Energy Kcal 104
Carbohydrates g 11
of which sugars g 4.8
Protein g 1.6
Fats g 5.9
of which saturated fat g 3.89
Fiber g 0.9
Cholesterol mg 19
Sodium mg 25

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Makes: 42 pieces
Cost: Average

PRESENTATION

Chocolate-covered coconut cookies are crumbly delights, ideal treats to enjoy with a fragrant and aromatic cup of tea for a perfect British-style break or to accompany a classic Italian coffee. No matter which of these two options you choose, these small and indulgent chocolate-flavored cigars will win you over in any case thanks to their light texture and unique shortbread taste. You will love these chocolate-covered coconut cookies even more when you discover how easy and quick the recipe is, perfect for even the least experienced cooks.

Also discover the simple goodness of the gluten-free coconut cookies!

INGREDIENTS

104

Calories per serving

Ingredients for about 42 cookies: Shredded coconut 1 ½ cup (120 g); Type 00 flour 2 ¾ cups (340 g); Fine salt ½ tsp; Brown sugar ½ cup (125 g); Butter 5.3 oz (150 g) - cold; Baking powder 1 ½ tsp (8 g); Eggs 2 - medium (at room temperature)

for covering: Dark chocolate 3.5 oz (100 g)

Preparation

How to prepare Chocolate-covered coconut cookies

To make the chocolate-covered coconut cookies, pour the all-purpose flour and shredded coconut on a work surface 1, form the classic well in the center, place the brown sugar 2 and beaten eggs here. Also add the baking powder 3

and the salt 4. Start gathering the ingredients with your hands, then add the cold butter cubes 5. Knead quickly to avoid overheating the dough 6,

until you obtain a soft and homogeneous dough ball 7. Now preheat the oven to 375°F (static mode). Take portions of dough with a dough scraper 8, roll them out to create long logs about ¾ inch in diameter 9,

then divide them into cigars about 3 inches long and weighing approximately ½ oz each 10: with these quantities, you should get about 42 cookies. Transfer the obtained cigars onto a baking sheet lined with parchment paper 11 and bake the cookies in the preheated static oven for 15 minutes at 375°F. Once baked, remove the cookies from the oven 12 and let them cool slightly.

Meanwhile, chop the dark chocolate with a knife 13 and melt it in the microwave or in a double boiler (14-15).

Dip one corner of the cookies into the melted chocolate 16 and place them back on the baking sheet lined with parchment paper 17, place the tray in the refrigerator for 30 minutes to let the chocolate set. Your coconut and chocolate cookies are ready to be enjoyed! 18.

Storage

Store the chocolate-covered coconut cookies under a glass dome for a couple of days. It's possible to freeze the shortbread dough and thaw it in the refrigerator as needed.