Our 2016 Holiday Cookie Contest winner is Ben M. with his Toasted Coconut Chai Shortbread Cookies. The combination of creative flavors in these crisp but delicate cookies earned them top honors. Lightly toasted coconut and dash of vanilla add subtle flavor to a light and buttery shortbread. Dipped in chai tea-infused white chocolate, these cookies are sure to be enjoyed for many holiday seasons to come.

Toasted Coconut Chai Cookies

Toasted Coconut Chai Shortbread Cookies

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 2 dozen cookies

Toasted Coconut Chai Shortbread Cookies

Ingredients

    For the Coconut Shortbread Cookies:
  • 1 cup sweetened flaked coconut
  • 1 cup (2 sticks) salted butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • For the White Chocolate Chai Dip:
  • 6 ounces white chocolate baking chips
  • 1 bag chai tea, removed from tea bags
  • 2 teaspoons salted butter
  • Cinnamon for dusting

Directions

For the Coconut Shortbread Cookies:

Preheat oven to 350°F.

Place coconut on parchment-lined baking sheet and toast for 6-8 minutes, or until golden brown. Toss frequently to prevent burning. Set aside until completely cool.

Place butter and sugar in large bowl and blend with hand mixer until just combined. Add vanilla, blend and set aside.

In separate bowl, sift together flour and salt, then add flour mixture and toasted coconut to butter and sugar mixture. Mix on low speed until dough starts to come together. Transfer to lightly floured surface and press into flat disc. Wrap in plastic and chill for at least 30 minutes.

Remove dough from refrigerator and let soften slightly. On lightly floured surface or between two pieces of parchment paper, roll dough 1/4-inch thick and cut into circles with cookie cutter.

Place cookies on ungreased baking sheet and bake for 10-12 minutes, until edges begin to brown. Remove from oven and allow to cool to room temperature.

When cookies have cooled, place them on baking sheet lined with parchment paper.

For the White Chocolate Chai Dip:

Combine white chocolate chips, chai powder and butter and gently heat over double boiler or in microwave for 30 second increments, stirring frequently, until just melted. Dip half of each cookie in melted chocolate and chai mix, let excess drip off, then return to parchment lined baking sheet. Lightly dust chocolate coated halves with cinnamon and let cool until firm.

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COMMENTS

5 thoughts on “Toasted Coconut Chai Shortbread Cookies

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  1. Sharon said:

    Do you grind the tea or where does the chai powder come from?

    • realbutter said:

      Hi Sharon – In order to get the chai tea powder, just break open a bag or two of chai tea. The loose spices and leaves inside get mixed into the white chocolate. Enjoy!

  2. I am so excited to try your recipe. For one, I love the flavor of Chai, and two I love a good shortbread cookie. I use Chai Tea all year long and go through a lot in the summer for iced Chai tea, it upsets me that Coffee Mate discontinued their Chai Creamer, it was my all time favorite. Thanks for sharing your recipe!

    • realbutter said:

      Hi Dana! We hope you love the cookies! They’re delicious as written, but as an avid chai drinker, if you want to increase the chai flavor, feel free to add more loose tea to the white chocolate mixture – or maybe even mix some into the batter! Enjoy!

      • J'nice Stork said:

        I have a chai tea shortbread recipe I’ve used, but the addition of toasted coconut must put these cookies over the top. I was surfing, looking for new cookies to make for the holidays. This made the list!