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Dipped Coconut Shortbread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.727
Energy (kCal)1649.258
Carbohydrates (g)111.4247
Total fats (g)125.997
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a mixing bowl, cream butter, sugar and vanilla until light and fluffy. | 2. Combine flour and baking powder; gradually add to creamed mixture and mix well. | 3. Stir in coconut. | 4. Cover and refrigerate for 1 hour or until firm. | 5. On a floured surface, roll out dough to 1/4" thickness. | 6. Cut with a 2 1/2" round cookie cutter. | 7. Place 2" apart on ungreased baking sheets. | 8. Bake at 300 degrees for 20-25 minutes or until edges begin to brown. | 9. Cool on wire racks. | 10. In a small saucepan over low heat, melt chocolate chips and shortening. | 11. Remove from heat; dip cookies halfway into chocolate. | 12. Place on waxed paper-lined baking sheets until set. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3/4 cup softened 1026.0 47.141999999999996 32.058 86.4
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    vanilla extract 2 teaspoons 24.191999999999997 1.0626 0.005 0.005
    purpose flour 1 3/4 3/4 - - - -
    baking powder 1/2 teaspoon 1.219 0.6371 0.0 0.0
    coconut 1 cup flaked 283.2 12.184000000000001 2.6639999999999997 26.791999999999998
    chocolate chip 1 1/2 1/2 semi-sweet - - - -
    shortening 1 tablespoon 113.152 0.0 0.0 12.8

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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