Coconut shortbread, dark chocolate

Preparation time: 60 min

Preheat your Oven at 375 °F

• Coconut shortbread

  The dough

  In the bowl of your mixer with the leaf shaped hand, whisk the soft butter, add the sugar, mix then the egg, mix well.

  Add the shredded coconut, then the flour, make sure the mixture is homogenous.

  Transfer the dough on some plastic wrap, wrap it well, then place it in the fridge for 30 minutes.

  Working the dough

  Mix the dough in your hands, make sure it is cold, roll it using a rolling pin. About 5mm thick.

  In a bowl, mix an egg either a bit of water to make your egg wash. Brush the egg wash lightly on the surface of your rolled dough.

  Put on a baking sheet, then in the freezer, be careful it is very fragile. 15 minutes later, get the baking sheet out and cut in small squares.

  Place on a baking sheet and cook for 8-12 minutes at 375F.

• Chocolate frosting

  Melt the chocolate using a double boiler on medium heat, once the water starts to simmer, turn off the heat.

  Leave the bowl on the double boiler, once the chocolate is melted, let it rest on the counter, in the bowl, so that it's temperature comes down a little.

  Once the cookies are cooked and colder, dip them half way in the melted chocolate.