Thursday, September 1, 2011

Coconut Chocolate Chip Shortbread Cookies


Today was the start to my mini vacation. I wanted to take advantage of the upcoming holiday weekend and tack on two more days. It was an extremely relaxing day. My hubby took the same amount of time off work, so we could enjoy it together.

I know it may sound funny, but cleaning, organizing and disposing of unwanted items is very relaxing to me. I believe that you either: keep it, throw it out or donate it. Today’s task was to clean out the pantry. It seems I just reorganized it several months ago, but with the large amount of canning I have been doing recently, it had become a bit over run with canned goodies.



Several hours later, the pantry is now neat and organized. I just love it. Along with cleaning, the baking bug was biting. I had seen Chocolate Chip Shortbread Cookies on Pinterest a few weeks ago – of course I pinned it. With the urge to bake, this was the first thing to come to mind.

I wanted to make them my own, so I added more vanilla, a pinch of salt and coconut. The texture and flavor is amazing. The only problem is that it will be hard to eat just one. I hope that you enjoy the upcoming holiday weekend!



Coconut - Chocolate Chip Shortbread Cookies

Makes 56 cookies

8 ounces butter, at room temperature
2/3 C. confectioners’ sugar
1 t. vanilla
2 C. flour
¼ t. Salt
½ C. Shredded coconut
4 oz. mini semi-sweet chocolate chips

Use a stand mixer with a paddle attachment; beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla, and then reduce the mixer speed to low and add the salt, flour, mixing only until it disappears into the dough. Add the coconut and mix quickly. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

Use a 9 x 10 inch one half inch rectangle pan. Line with plastic wrap and transfer the dough on top of the plastic wrap. With your hands press the dough until it is about ¼ inch thick and covers the pan. Chill for two hours.

Turn the firm dough onto a lightly floured board. Use a ruler as a guide and a sharp knife, cut the dough into 1 inch squares. Transfer to a baking sheet.

Heat the oven to 325 degrees and line the sheets with parchment or silicone mats. Bake for 18 to 20 minutes. Rotate the sheets about 9 minutes into the baking process. The cookies will be pale. Transfer to a wire rack to cool.

* Adapted from Smitten Kitchen



16 comments:

  1. Oh, I'm a sucker for any sweet involving coconut. These bars are beautiful! I spent yesterday packing up junk in our basement for Goodwill...it feels so wonderful to get that place in order. I did my pantry last week :)

    Happy Labor Day weekend~~

    ReplyDelete
  2. I like the flavor additions to the shortbread, these are perfect for morning coffee or tea. Stunning pictures. Delicious!

    ReplyDelete
  3. I love Pinterest and find so many amazing things I want to try or draw inspiration from. These look delicious. Yummy!

    ReplyDelete
  4. Oh wow - these look good. I love coconut.

    Your pictures are gorgeous!

    ReplyDelete
  5. These look great! I like how you added the coconut, anything coconut is delicious in my opinion :)

    ReplyDelete
  6. These look like my idea of absolute heaven! I adore shortbread, choccy and coconut so really...these are just perfect! Wonderful recipe, definitely trying this :)

    ReplyDelete
  7. Yes it would be hard to just eat one or two of these shortbread cookies as I have a real weakness for this kind of cookie, especially with the added coconut(WOW!)
    Have fun on your mini vacation, maybe you would like to come over and clean my pantry,lol!

    ReplyDelete
  8. Looks rocky yet softy in the inside. These light colored shortbread is giving me an idea of a side dish for my catering business.

    ReplyDelete
  9. Love the addition of coconut and chocolate chips in those shortbread.

    ReplyDelete
  10. I have quite the fondness for Pinterest as well. Glad you pinned these and added your own touch with the coconut! They look delicious!

    ReplyDelete
  11. you know, you rarely see square cookies. i like it, and i love the coconut-chocolate combination!

    ReplyDelete
  12. Ohhh myyy wooorrrrdd! I made these 2 days ago, and I cannot stop eating them (what's waistline?). And when I'm not eating these, I'm dreaming I'm eating them! Siighh such a bittersweet relationship <3

    ReplyDelete
  13. These sound yummy, I am going to try toasting the coconut first :)

    ReplyDelete
  14. xAlso- instead of wrapping in plastic you can put the dough into a gallon sized ziplock bag and roll it out to a 9x10 rectangle then zip it up and put in the fridge to chill- I used this method for a similar recipe :)

    ReplyDelete
    Replies
    1. Thanks for the tip. Super easy with the ziplock bag!!!
      Just made these :) DELISH

      Delete
  15. This is my first vieit to your YUMMY and COMPELLING site - - I found you on Pinterest! I will be moseying about for at least an hour or so, thoroughly enchanted, and I will be back. Thank you!

    ReplyDelete

It simply makes me smile when I receive a new comment and I look forward to hearing from you!

 
designed by suckmylolly.com