Double Chocolate Coconut Oil Shortbread
all purpose flour
in a solid state
brewed coffee or water
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.
Add sugar, vanilla and coffee and whisk once more.
Add dry ingredients and mix with a wooden spoon.
Once all ingredients are incorporated, mixture may look too wet. Chill it in the bowl for 15-20 minutes.
Turn cookie dough out onto a large sheet of plastic wrap.
Form the dough into a log shape, using the wrap to help roll the dough.
Wrap dough log tightly and refrigerate for 2 hours.
Preheat oven to 350 degrees.
Unwrap dough and cut with a sharp knife crosswise, making 10-12 cookies.
Bake on a parchment-lined baking sheet at 350 for 20 to 25 minutes.
Let cookies cool completely before coating in chocolate.
Melt 1 cup chocolate chips in a double boiler on the stove, stirring frequently.
Dip each cookie into the chocolate and set aside on a wire rack or parchment paper to cool.
Sprinkle coconut flakes on wet chocolate to decorate.
Let chocolate set completely in the refrigerator, about an hour, before serving