Coconut Shortbread Cookies Recipe

Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.

Sift flour confectioners' sugar and cornstarch together in a bowl. Blend in butter vanilla extract allspice and cardamom with your hands until dough comes together. Wrap and chill dough for 1 hour.

Pinch off pieces of dough and roll into 1 1/2-inch pieces. Pour coconut onto a shallow plate. Roll cookie balls in coconut and place 1 inch apart on a baking sheet.

Bake in the preheated oven until lightly golden about 20 minutes. Let cool.

Combine chocolate vegetable oil and almond extract in a small deep microwave-safe bowl. Heat in 15-second intervals stirring after each interval until melted and smooth 1 to 3 minutes.

Dip half of each cookie diagonally into the melted chocolate and shake off excess. Return to the baking sheets and refrigerate until chocolate sets about 10 minutes.