Double Chocolate Coconut Oil Shortbread
    Servings Prep Time
    10-12cookies 3hours
    Cook Time
    25minutes
    Servings Prep Time
    10-12cookies 3hours
    Cook Time
    25minutes
    Ingredients
    Instructions
    1. Use a whisk to beat the coconut oil until it is smooth and fluffy. If your coconut oil is too hot, chill it in the fridge for a few minutes, then whisk.
    2. Add sugar, vanilla and coffee and whisk once more.
    3. Add dry ingredients and mix with a wooden spoon.
    4. Once all ingredients are incorporated, mixture may look too wet. Chill it in the bowl for 15-20 minutes.
    5. Turn cookie dough out onto a large sheet of plastic wrap.
    6. Form the dough into a log shape, using the wrap to help roll the dough.
    7. Wrap dough log tightly and refrigerate for 2 hours.
    8. Preheat oven to 350 degrees.
    9. Unwrap dough and cut with a sharp knife crosswise, making 10-12 cookies.
    10. Bake on a parchment-lined baking sheet at 350 for 20 to 25 minutes.
    11. Let cookies cool completely before coating in chocolate.
    12. Melt 1 cup chocolate chips in a double boiler on the stove, stirring frequently.
    13. Dip each cookie into the chocolate and set aside on a wire rack or parchment paper to cool.
    14. Sprinkle coconut flakes on wet chocolate to decorate.
    15. Let chocolate set completely in the refrigerator, about an hour, before serving