Wednesday 6 December 2017

Chocolate Coconut Almond Dipped Shortbread #ChristmasCookies

Christmas Cookies Week continues!  I'm so excited to share today's cookie, and I'm definitely getting a little concerned about my freezer space when I see several more amazing cookies that I can't wait to try in today's roundup.  Thanks again to Ellen of Family Around the Table for hosting this event!

Almond is one of my favorite flavors year round, but there's something about the holidays that really makes me love it even more.  It has always been a staple in my Christmas baking, and it brings back so many nostalgic memories of trays heaped with goodies at holiday gatherings.

Sponsor Nielsen-Massey provided me with Pure Almond Extract
When sponsor Nielsen Massey sent me a complimentary bottle of their pure almond extract, I was thrilled!  I always use it in my holiday sugar cookies, and it's a necessary ingredient in countless bars.  I thought I'd try my hand at creating a new-to-me cookie using my new almond extract.

To make today even better, Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.  This giveaway is open to residents of both the US and Canada.  Ensure to enter at the bottom of this post!

To me, shortbread is a classic holiday cookie.  Last year, one of the best new recipes I tried was a coffee shortbread, created by Feeding Big.  Her recipe inspired me to create these Chocolate Coconut Almond Dipped Shortbread.  I adapted her recipe, linked above, to create these little pieces of magic!

For the cookies:
1 cup butter (I actually used salted, and then didn't add any salt to the recipe)
3/4 cup icing sugar, sifted
3/4 tsp almond extract (such as Nielsen-Massey pure almond extract)
2 cups flour, sifted

For the dip:
Roll an approximate 9x13 rectangle
3 oz coarsely chopped semi-sweet chocolate
1/2 cup whole almonds
1/2 cup flaked coconut

Cream softened butter (NEVER USE MARGARINE HERE!) until it is smooth and shiny.

Gradually add icing sugar and beat on medium speed for about 2 minutes.  It will be super light and look like a very buttery buttercream icing.

Add extract and beat until combined.

Stir in sifted flour with a wooden spoon until fully incorporated.  I do this a half cup at a time.

On a lightly floured piece of parchment paper, roll your dough into a 9x13 inch rectangle.  Cover tightly and refrigerate until fairly firm (about 2 hours).

All baked and ready to dip
After your dough has been refrigerated, trim the edges to make a more even rectangle, and then cut it into a grid of approximately 1 inch x 2 inch pieces.  Place the pieces about 3/4 inches apart on baking sheets.  Bake in a preheated 350F oven for about 15 minutes, until the edges are just starting to brown.  Remove to wire racks to cool.

When cookies have fully cooled, prepare your dip ingredients.  Melt chocolate in 20 second increments in the microwave, stirring after each time, until it is smooth.  Pulse almonds in a food processor, or chop them by hand until they resemble small crumbs.  I add the coconut to my food processor at this time to give it a few more pulses and mix together.

Dip about 1/3 of each cookie in chocolate, allowing excess to drip off.  Dip in the almond and coconut mixture.  Place cookies on a parchment lined tray until chocolate is set.

Now eat one of those cookies before you seal them into an airtight container until Christmas!  These freeze beautifully.  Pull them out as you need them.

All dipped and ready to eat

  • Cardamom Shortbread by Culinary Adventures with Camilla
  • Chocolate Coconut Almond Dipped Shortbread by Making the Most of Naptime
  • Big and Chewy Chocolate Mint Chip Cookies by Cooking with Carlee
  • Chocolate Oreo Peppermint Cake Mix Cookies by Soulfully Made
  • Chocolate Sugar Cookie Recipe by Making Miracles
  • Christmas Sprinkle Cookies by Books n Cooks
  • Chunky Cranberry Double Chip Cookies by Family Around the Table
  • Coconut Cherry Snowballs by Red Cottage Chronicles
  • Coffee Shortbread Cookies by A Kitchen Hoor’s Advenutres
  • Double Chocolate Nutella Sandwich Cookies by House of Nash Eats
  • Eggnog Cookies by Caroline’s Cooking
  • Frosted Eggnog Cookies by A Day in the Life on the Farm
  • Grandma's Gingersnap Cookies by Tip Garden
  • Grinch Cookies by Strawberry Blondie Kitchen
  • Heavenly Almond Cookies by Faith, Hope, Love & Luck Sruvive Despite a Whiskered Accomplice
  • Red Velvet Whoopie Pies by The Freshman Cook
  • Thin Mint Crinkle Cookies by Bear & Bug Eats
  • Norwegian Chocolate Chip Cookies by Jolene’s Recipe Journal
  • Opa's Chocolate Chip Cookies by Kate’s Recipe Box
  • Rudolph Reindeer Cookies by Everyday Eileen
  • Snow Kisses by Cindy’s Recipes and Writings
  • Snowflake Cookies by The Redhead Baker
  • Toffee Chocolate Chip Cookies by The Bitter Side of Sweet

  • Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.


    1. Those look delicious!

      1. Thank you! I was so happy with how they turned out!

    2. My favourite cookie during the holidays must be whipped shortbread!

    3. My favorite holiday cookies are the iced Italian ones I make using almond extract! It is my favorite flavor, I think it is why I love the Iced Italian gems so much!

      1. Those sound delicious! Almond extract really makes or breaks a lot of recipes for me!

    4. My FAV holiday cookie is GINGER SNAPS!!!

      1. Yes, right?! Another holiday favorite here too. Apparently I declare everything my favorite....

    5. Anything shortbread or with ginger!! You have so many wonderful recipes - thank you!!! Ann Marie Eberhart