Coconut Rounds

Coconut Rounds
Servings: 48 Prep 15 mins Chill 4 hrs or overnight Bake 350°F 10 mins to 12 mins


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon coconut extract
  • 1/4 teaspoon vanilla extract
  • 8 ounces bittersweet chocolate
  • 1/2 cup toasted coconut

Make It

1. In a large bowl, whisk together flour, sugar, baking powder and salt. In a second large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg and coconut and vanilla extracts. On low speed, beat in flour mixture until just combined.

2. Gather dough; divide in half. Form each half into a disk. Wrap tightly in plastic wrap. Refrigerate 4 hours or as long as overnight.

3. Heat oven to 350 degrees F. Roll 1 heaping teaspoon dough into a ball. On a well-floured work surface, flatten with a cup. Transfer to an ungreased baking sheet. Repeat with remaining dough.

4. Bake at 350 degrees F for 10 to 12 minutes. Cool on wire rack. Melt bittersweet chocolate. Dip an edge of one cookie in chocolate; rotate cookie slightly and dip again. Repeat with all cookies and place on waxed-paper-lined baking sheets. Sprinkle with toasted coconut; let chocolate set at least 15 minutes.

Nutrition Facts

Servings Per Recipe: 48; Amount Per Serving: cal. (kcal): 76, Fat, total (g): 4, sat. fat (g): 3, Percent Daily Values are based on a 2,000 calorie diet.