Coconut Chocolate Chip Shortbread Cookies

Today was the start to my mini vacation. I wanted to take advantage of the upcoming holiday weekend and tack on two more days. It was an extremely relaxing day. My hubby took the same amount of time off work, so we could enjoy it together.

I know it may sound funny, but cleaning, organizing and disposing of unwanted items is very relaxing to me. I believe that you either: keep it, throw it out or donate it. Today’s task was to clean out the pantry. It seems I just reorganized it several months ago, but with the large amount of canning I have been doing recently, it had become a bit over run with canned goodies.

Several hours later, the pantry is now neat and organized. I just love it. Along with cleaning, the baking bug was biting. I had seen Chocolate Chip Shortbread Cookies on Pinterest a few weeks ago – of course I pinned it. With the urge to bake, this was the first thing to come to mind.

I wanted to make them my own, so I added more vanilla, a pinch of salt and coconut. The texture and flavor is amazing. The only problem is that it will be hard to eat just one. I hope that you enjoy the upcoming holiday weekend!

Coconut - Chocolate Chip Shortbread Cookies

Makes 56 cookies

8 ounces butter, at room temperature
2/3 C. confectioners’ sugar
1 t. vanilla
2 C. flour
¼ t. Salt
½ C. Shredded coconut
4 oz. mini semi-sweet chocolate chips

Use a stand mixer with a paddle attachment; beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla, and then reduce the mixer speed to low and add the salt, flour, mixing only until it disappears into the dough. Add the coconut and mix quickly. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

Use a 9 x 10 inch one half inch rectangle pan. Line with plastic wrap and transfer the dough on top of the plastic wrap. With your hands press the dough until it is about ¼ inch thick and covers the pan. Chill for two hours.

Turn the firm dough onto a lightly floured board. Use a ruler as a guide and a sharp knife, cut the dough into 1 inch squares. Transfer to a baking sheet.

Heat the oven to 325 degrees and line the sheets with parchment or silicone mats. Bake for 18 to 20 minutes. Rotate the sheets about 9 minutes into the baking process. The cookies will be pale. Transfer to a wire rack to cool.

* Adapted from Smitten Kitchen