Chocolate-Drizzled Coconut Cookies
Butter shortbread with shredded coconut, topped with chocolate drizzle and toasted coconut flakes — crisp and tender with a hint of rum.
Ingredients
Sliced almonds
1/3 cup
Powdered sugar (divided into two 1/3 cup portions)
2/3 cup
Sweetened shredded coconut
1/3 cup
Salt
1/8 tsp
Unsalted butter (softened)
3/4 cup (1 1/2 sticks)
Large egg yolk
1
Dark rum
1 tbsp
Vanilla extract
1 tsp
All-purpose flour
1 1/3 cup
Bittersweet chocolate (chopped, for drizzle)
3 oz
Sweetened shredded coconut (toasted and chopped, for garnish)
1/3 cup
Instructions
1
Grind Almond-Sugar Mixture
Place the almonds and 1/3 cup of the powdered sugar in a food processor and grind until the almonds are finely ground, 20 to 30 seconds. Add the coconut and process until the coconut is chopped, about 20 seconds. Transfer the mixture to a medium bowl and add the remaining 1/3 cup of powdered sugar; mix to combine.
2
Cream the Butter
In a stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute. Add the almond-coconut mixture and beat on low speed to combine. Scrape down the sides of the bowl and continue beating at medium speed until fully combined.
3
Add Egg Yolk and Flour
In a small bowl, whisk the egg yolk with the rum and vanilla. Beat this into the dough at medium speed until fully incorporated. Reduce the speed to low and add the flour, mixing just until combined. Scrape the dough onto a work surface and knead into a ball. Divide in half and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours until firm (can be refrigerated for up to 2 days).
4
Cut and Prepare
Adjust the oven rack to the center position and preheat to 350°F. Lightly butter two baking sheets. Remove one disk of dough from the refrigerator and place on a floured work surface. Sprinkle with a little flour. Tap the dough a few times with a rolling pin to soften, then roll out to 1/8 inch thick. Using a 2-inch fluted round cutter, cut out as many cookies as possible, spacing them about 1 inch apart on the baking sheets. Gather the scraps into a ball, wrap in plastic, and refrigerate for about 15 minutes before rolling out again. Repeat with the remaining dough.
