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Shortbread and Coconut Chocolate Cookie Pie

Desserts are something that we take seriously around this house. We have the longest discussions ever on what we plan to have for dessert because everyone has an opinion. We all like chocolate and that is the first place we tend to go when it comes to desserts but sometimes we like to venture out and try something different. This is our first cookie pie and we truly hope that you love it. We have made it several times now and every single crumb was gone. We hope that you love this Shortbread and Coconut Chocolate Cookie Pie recipe.

Shortbread and Coconut Chocolate Cookie Pie

makes 4

Ingredients

10 tablespoons soft butter
¼ cup white sugar
1 and ¼ flour
dash of course sea salt
8 ounces of quality dark chocolate
½ cup ground raw coconut,(we used toasted)
¼ cup whole raw coconut

Directions:

Preheat oven to 375. Cream the sugar and butter together in an electric mixer then slowly add in flour and salt.
When the dough forms a ball it is ready to press into your mini tart pans (ungreased). Bake for 22-26 minutes or until puffy and slightly golden around the edges. Let cool in the pans, you will remove them after the chocolate layers have set.
Melt your chocolate according to package instructions, the microwave method is okay. Add a thin layer, about 1/8” thick across the entire top, being sure that the chocolate makes its way into each groove in the pan. Sprinkle on a full layer of the toasted coconut so it also its all of the edges. Top with a final layer of melted chocolate, again being sure to completely fill to the edges. Smooth out the top or add a marbled look with a toothpick.
Let chill in the refrigerator to set for about an hour. Store and serve at room temperature to avoid the chocolate being too hard to cut/bite through.