Name: Toasted Coconut Candied Lemon Shortbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 cup unsweetened shredded coconut; 1/2 cup sugar; 1/2 cup candied lemon; 1/8 tsp salt (even slightly less is ok!); 1 cup unsalted butter, room temperature; 2 cups flour; 2/3 cup semi-sweet chocolate; extra shredded coconut for sprinkling

Ingredients

Units Scale

1/2 cup unsweetened shredded coconut
1/2 cup sugar
1/2 cup candied lemon
1/8 tsp salt (even slightly less is ok!)
1 cup unsalted butter, room temperature
2 cups flour
2/3 cup semi-sweet chocolate
extra shredded coconut for sprinkling

Instructions

In a frying pan over medium heat, cook the shredded coconut. Stir almost constantly with a spatula until it is golden-brown. Set aside.
In a food processor combine the sugar, candied lemon, and salt. Pulse for about 30 seconds, or until the sugar is quite fine and the lemon is in very small pieces.
With a mixer, cream the butter together with the sugar-lemon mixture until creamy and light.
Mix the coconut in with the flour before adding it to the butter. Mix until crumbly, then use your hands to bring it together.
On 2 sheets of wax paper or plastic wrap, form the dough into two (separate) logs of dough about 2" in diameter. Roll, twist the ends to seal, and refrigerate for 30 minutes.
Preheat the oven to 350, slice the dough 1/4" thick, and cook for 15 minutes. The bottoms of the cookies should just be turning golden, but the tops shouldn't (do as I say, not as I did!).
When the cookies are done and cooled, melt the chocolate over boiling water (or in 10-second increments in the microwave), stirring until smooth.
Dip half of each cookie into the chocolate, wiping away excess from the bottom, and immediately sprinkle extra coconut on the chocolate. Let the chocolate harden for an hour before packaging.