These chocolate and coconut dipped cookies came to be from my grandmothers recipe. She used to make them in more of a thumbnail cookie style, but last year when I was making them I forgot to put the imprint for the chocolate (she filled them after the baking) so I was just left with a yummy cookie but no place for the chocolate. I solved that by dipping them in chocolate and then decided to roll them into ground walnuts. they were delicious. This year I decided to roll them into coconut, I absolutely love coconut but you go with whatever you like better. They are incredibly easy to make and look really cute on cookie plates and cookie boxes, making them perfect for the season, I feel like coconut looks like snow and since I didn’t make Lamingtons this year, which are traditionally made in Croatia for Christmas, this is my coconut treat for this year!
Chocolate and Coconut Dipped Cookies
Ingredients
- 220 grams butter, room temperature
- 3 egg yolks
- 140 grams confectioners sugar
- 400 grams flour
- pinch of salt
- zest of one lemon and orange
- 100 grams chocolate
- 1/4 cup heavy cream
- shredded coconut
Instructions
- Mix together butter and sugar until light and fluffy then add the egg yolks, orange and lemon zest. Mix for another minute and then add the flour and salt.Shape the dough into about 1 tablespoon size balls and ever so slightly flatten them before putting on a cookie sheet lined with parchment paper.Bake on 400 degrees for about 15-20 minutes until they are just slightly beginning to brown. While the cookies are cooling melt the chocolate in the microwave in 30 second increments. Mix the chocolate with heavy cream. Take your shredded coconut and pulse it in the processor a few times to get it to be slightly finer crumb. Once the cookies are fully cooled dip them into the chocolate and then roll them into the coconut. I refrigerate them for half an hour to help set the chocolate but later like them best at room temperature.
