Coconut Rounds

Makes 48
Prep 15 m
Chill 240 m
Bake 10 - 12 m
Chill or overnight



  1. 1 of 4 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. 2 of 4 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. 3 of 4 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. 4 of 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 Information for Coconut Rounds
Servings Per Recipe: 48
Per Serving: 76 kcal cal., 4 g Fat, total, 3 g sat. fat