This recipe was originally published in 2012.
Toasted coconut is a great substitution for nuts in holiday baking. Don’t like coconut? Substitute an equal amount of ground almonds (if tolerated) or fold in 2 teaspoons orange zest in place of coconut. For decoration, drizzle Confectioners’ Glaze over chocolate in pretty designs or top with sprinkles or colored sugar.
MAKES ¾ CUP.
This recipe can also be used to make a quick frosting; simply reduce the amount of milk to achieve spreading consistency.
2 cups confectioners’ sugar
3 tablespoons milk of choice, divided
1 teaspoon pure vanilla extract
1. Combine sugar, 1½ tablespoons milk and vanilla and mix together. Gradually add remaining milk, 1 teaspoon at a time, until mixture is thin enough to drizzle over shortbread.
- 1 recipe Holiday Cookie Master Dough
- 2 cups unsweetened flaked coconut, divided
- 1½ cups semi-sweet chocolate chips
1Preheat oven to 325°F. Line a cookie sheet with parchment paper or foil.
2Spread coconut over prepared cookie sheet. Place in preheated oven and bake until coconut begins to brown, stirring frequently. Remove from oven and cool.
3Increase oven temperature to 350°F. Line a 9x13-inch baking pan with foil and lightly oil with vegetable spray.
4Rub toasted coconut between fingers to break into small pieces. Measure out 1 cup and set aside the remainder.
5In a large bowl, beat dough with 1 cup toasted coconut to combine. Press mixture into prepared baking pan.
6Place in preheated oven and bake 25 to 30 minutes or until edges are slightly brown. Remove from heat.
7Sprinkle chocolate chips evenly over the top and let stand 2 minutes or until softened. Spread over shortbread until it’s evenly coated with melted chocolate. Sprinkle reserved coconut over melted chocolate, pressing gently so it adheres to the top.
8Let stand to harden. Using edges of foil, lift shortbread out of the pan and set it on a cutting board. Cut into squares or diamonds. Store in an airtight container between layers of wax paper.