Lean shortbread coconut cookies with dark chocolate

Ingredients

Cookies

80 grams (2.8 ounces) coconut flakes
120 grams (4.2 ounces) condensed coconut milk
pinch sea salt
100 grams (3.5 ounces) dark chocolate
5 pieces lean shortcrust pastry (ready-made shortbread dough)

Equipment

Mixing Bowls
Use multiple sizes to keep your ingredients organized.
Whisk/Spoon
Ideal for mixing and combining your coconut flakes with condensed coconut milk.
Baking Sheet
Line it with parchment paper to make cleanup a breeze.
Wire Rack
Useful for cooling and decorating your pastries evenly.
Microwave or Double Boiler
Perfect for melting your chocolate without scorching it.
Freezer/Fridge
Chill your mixture for easier shaping.

Instructions

Step 1

Mix the coconut flakes with the condensed coconut milk and let it sit for about 30 minutes. Then divide the mixture into 5 equal parts and form them into bars. For better shaping, you can put the mixture in the freezer or fridge for a short period.

Step 2

Pre-bake the 5 pieces of lean shortbread pastry according to package instructions. Let them cool completely before proceeding.

Step 3

Using melted dark chocolate, attach the coconut bars to the baked shortbread pieces. Melt the chocolate either in the microwave or over a water bath for best results.

Step 4

Pour the remaining melted chocolate over the assembled cookies while they rest on a wire rack. Adding a small amount of vegetable oil (about 20g) to the chocolate can help increase its fluidity.

Step 5

Decorate the cookies with additional coconut flakes, if desired. Let the chocolate set completely before serving or storing.

Servings

Serving Suggestions & Ideas:

✨ Serve these delightful pastries with a side of fresh fruit salad for a refreshing twist. The juicy fruits nicely balance the rich chocolate and coconut flavors.

🕒 For a quick bite, enjoy these pastries with a steaming cup of coffee or tea. It’s the perfect combo for your afternoon break!

🍨 If you’re feeling indulgent, pair these treats with a scoop of vanilla or coconut ice cream. Your taste buds will thank you!

👩‍👧‍👦 These pastries also make a fabulous addition to any kids’ party. Arrange them on a colorful platter with some fun decorations for that extra wow factor.

Variations

Gluten-Free and Vegan Variations:

🌱 To make this recipe gluten-free, simply swap out the ready-made shortcrust dough with a gluten-free version. There are plenty of excellent options available in stores.

🌾 For a vegan-friendly variation, use vegan condensed coconut milk and ensure that your dark chocolate is dairy-free. These simple swaps can make the recipe suitable for everyone at your gathering!

Faq

Why is my chocolate not melting properly?
You might be overheating it. Melt it slowly in the microwave in short bursts or use a double boiler.
Can I prepare the coconut mixture ahead of time?
Yes, you can! Store it in the fridge for up to 24 hours before assembling your pastries.
What if I don’t have a wire rack?
No problem! You can use a clean baking sheet lined with parchment paper instead.
How do I prevent my shortbread from becoming too crumbly?
Ensure you don’t overbake them. Keep a close eye in the last few minutes.
Can I use milk chocolate instead of dark chocolate?
Absolutely! Just note that milk chocolate is sweeter, which may alter the flavor balance.
Is it okay to use desiccated coconut instead of coconut flakes?
Yes, but the texture will be finer. Make sure to adjust the quantities accordingly.