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Coconut Shortbread Cookies

Cook Time 40 minutes
Total Time 40 minutes
Servings 20 Cookies
Author Dora Stone



  • 3 cups All-Purpose flour
  • ¾ cup Confectioner’s sugar
  • 1 ½ cups Coconut oil
  • ½ tsp. Vanilla


  • 5.5 oz Chocolate, semi-sweet
  • ¼ cup Agave syrup light
  • 1 tbsp. Coconut oil
  • ½ tsp. Vanilla
  • 1 tbsp. Almond-coconut milk, unsweetened


  • 3 oz. Chocolate semi-sweet
  • ¼ cup Almond-coconut milk
  • 1 tbsp. Coconut oil


  • Preheat oven to 350F
  • To make the cookies: place the flour, confectioners sugar, coconut oil and vanilla in the food processor and pulse until the mixture starts coming together. Turn out unto a lightly floured surface and knead until you get a uniform dough (1 -2 min.).
  • Roll out ¼ inch thick and use a 2-inch cookie cutter to cut out 40 circles. If the dough gets too soft you can place in the refrigerator for a couple of minutes. It will harden fast so be careful. You can also re-roll the scraps to get the right amount of circles.
  • Place circles on a parchment lined sheet-tray and place in freezer for 5 min. Remove from freezer and bake for 15-20 minutes or until the edges are golden brown. Let cool for a couple minutes then transfer to a cooling rack.
  • To make the filling: Bring a medium pot of water to a simmer. Place the chocolate in a bowl and set on top of the pot. Make sure the bottom of the bowl is not touching the water. Stir with a spatula until chocolate is completely melted. Remove from the heat and add agave, coconut oil, vanilla and almond milk. Let cool to room temperature.
  • Once the filling is at room temperature place in a piping bag. Turn over 20 cookies and pipe about 1 tbsp. of the filling in the center. Place the other 20 cookies on top to make a sort of cookie sandwich.
  • To make the glaze: Return the pot of water to a simmer. Place the chocolate, coconut oil, vanilla, and almond milk in a bowl and set on top of pot. Stir with a spatula until chocolate is completely melted. Remove from heat and use right away or keep warm.
  • Drizzle the warm chocolate over the cookies so that it looks like a scribble. Place the cookies in a cool place so the chocolate cools down and sets. Do not refrigerate cookies.