Mar 5

Toasted Coconut Ginger Shortbread

Toasted coconut ginger shortbread

Hey guys! Anjanee here of Fig & Honey sharing my recipe for toasted coconut ginger shortbread cookies while Jacquelyn’s away. Teatime is a bit of a tradition in our household. I love that we can all come home in the evening and share our days with each other over a cup of a tea and most importantly a bite of something sweet to eat. So I’m always on the lookout for something new to try. Coconut is one of my most favorite flavors – whenever coconut is an option all other choices don’t stand a chance. Coconut pairs nicely with a whole variety of cookies but exceptionally well with the more traditional shortbread and a touch of ginger adds adds a little kick! I think they go perfectly with a cup of tea! Enjoy! Teatime is not teatime with out the treats!

Toasted coconut ginger shortbread Toasted coconut ginger shortbread Toasted coconut ginger shortbread recipe Toasted coconut ginger shortbread recipe

Click here for more recipes! And read on for this one…

Toasted Coconut Ginger Shortbread
Serves 36
A fun twist on classic shortbread cookies. Perfect for tea time!
Write a review
Prep Time
1 hr 15 min
Cook Time
15 min
Total Time
1 hr 30 min
Prep Time
1 hr 15 min
Cook Time
15 min
Total Time
1 hr 30 min
127 calories
13 g
14 g
8 g
1 g
5 g
24 g
9 g
6 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 127
Calories from Fat 72
% Daily Value *
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 14mg
Sodium 9mg
Total Carbohydrates 13g
Dietary Fiber 1g
Sugars 6g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/2 cup unsweetened shredded coconut
  2. 2 cups all-purpose flour
  3. 1 tsp ginger powder
  4. pinch of salt
  5. 1 cup softened unsalted butter
  6. 1/2 cup caster sugar
  7. 8 oz bittersweet dark chocolate
  8. 1/4 cup shredded coconut to decorate
  1. In a saucepan, heat the 1/2 cup of shredded coconut on medium heat until lightly toasted, tossing every 30 seconds or so.
  2. In a large bowl, mix together the flour, toasted coconut, ginger powder and a pinch of salt.
  3. In the bowl of an electric mixer, cream together the butter and caster sugar on medium speed until pale and fluffy. Turn the mixer to a lower speed and slowly add the flour mixture bit by bit just until a rough dough forms.
  4. Divide the dough into 2 and roll out into logs about 2 inch in diameter. Wrap tightly with plastic wrap and chill in the fridge for at least 1 hour or overnight.
  5. When ready to make, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  6. Slice the log into 1/4 inch slices and arrange on the parchment paper. Bake for 15-20 minutes until the undersides just begin to brown. Cool on wire racks.
  7. Melt chocolate in a bowl over gently simmering water until just melted. Dip cookies halfway into the chocolate. Place onto a parchment lined cookie sheet and immediately sprinkle with a pinch of shredded coconut. Leave to dry until the chocolate has set.
Lark & Linen Interior Design and Lifestyle Blog
Photography, styling & recipe: Fig & Honey

filed in  / 

Leave a Reply

Your email address will not be published. Required fields are marked *