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Milky Bar Coconut Shortbread with Toasted Coconut and White Chocolate
Milky Bar Coconut Shortbread combines buttery shortbread, toasted coconut, and creamy white chocolate for an easy homemade treat that’s perfect for tea time, holidays, and gifting.
Why You Will Love and Enjoy This Milky Bar Coconut Shortbread
- The toasted coconut adds wonderful texture and flavour.
- The buttery shortbread stays tender and melts in your mouth.
- The white chocolate finish makes it perfect for gifting, sharing, or afternoon tea.
Buttery coconut shortbread finished with creamy white chocolate.
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Milky Bar Coconut Shortbread
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This Milky Bar Coconut Shortbread is rich, buttery, and filled with the delicious flavour of toasted coconut. Finished with a dip in creamy white chocolate, it’s the kind of treat that’s hard to stop nibbling once you’ve had the first piece.
Ingredients
- 225 g soft butter
- 180g (approx.) – 3/4 cup castor sugar
- 125 ml – 1/2 cup vegetable oil
- 5 ml – 1 tsp baking powder
- 50 ml – 2 cups toasted coconut
- 5 ml – 1 tsp vanilla essence
- 700 ml flour (approximately 2 3/4 to 3 cups, add as needed)
- 100 g white chocolate, melted
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Lightly grease or line a 9-inch (23 cm) square baking tin.
- In a large mixing bowl, cream together the 225 g soft butter and 3/4 cup castor sugar until light and creamy. A few extra minutes of beating help create a tender shortbread.
- Add the 1/2 cup vegetable oil and beat until fully combined.
- Stir in the 1 tsp vanilla essence, 1 tsp baking powder, and 2 cups toasted coconut.
- Gradually add the 700 ml of flour, mixing after each addition.
- You may not need every last bit of flour. The dough should be soft but manageable and hold together when pressed. Avoid overmixing, as this can make the shortbread tougher than intended.
- Press the dough evenly into the prepared baking tin. Use the back of a spoon or your hands to smooth the surface.
- Bake for 20 to 25 minutes, or until the edges are lightly golden and the top is pale golden brown.
- Remove from the oven and allow the shortbread to cool for about 5 minutes.
- While still warm, cut into squares, fingers, or diamonds. Cutting while warm helps prevent cracking later.
- Allow the pieces to cool completely in the tin.
- Melt the 100 g white chocolate gently in a microwave or over a double boiler.
- Dip one side or half of each shortbread piece into the melted chocolate.
- Place on baking paper and allow the chocolate to set before serving.
Notes
Created, prepared, tried, and tested by Reshika
Additional Information
- Different brands of flour absorb moisture differently. It’s better to add the flour gradually and stop once the dough is soft and workable.
- Cooling before dipping. If the shortbread is still warm, the white chocolate won’t set properly and may become streaky.
- How firm should the dough be? The dough should be soft, slightly crumbly, and easy to press into the tin without sticking excessively to your hands.
- The amount of white chocolate. If you plan to coat each piece fully, you may need about 150-200 g of white chocolate. For dipping half of each piece, 100 g is usually enough.
- Can I use sweetened coconut? Yes. The shortbread will be slightly sweeter, but it works well.
- Can I skip toasting the coconut? You can, but toasting adds a deeper flavour and a more noticeable coconut aroma.
- Can I use a different chocolate? Absolutely. Milk chocolate or dark chocolate are both delicious alternatives.
Storage
- How Long Can This Be Stored and How? Store in an airtight container at room temperature for up to 7 days. Refrigerate for up to 2 weeks if your kitchen is warm. Place baking paper between layers to prevent sticking.
Ingredient Substitutions
- Castor sugar: Use finely granulated sugar.
- Vegetable oil: Canola oil or sunflower oil works well.
- Vanilla essence: Vanilla extract may be substituted.
- White chocolate: Milk chocolate or dark chocolate can be used instead.
- Flour: Standard all-purpose flour works best for this recipe.
Some recipes earn a permanent place in the recipe collection, and Milky Bar Coconut Shortbread is one of them. The toasted coconut adds texture while the white chocolate creates a sweet finishing touch that makes each piece feel extra special.
The toasted coconut makes every bite a little more special and balances sweetness and texture perfectly
These Milky Bar Coconut Shortbread offers everything people love about traditional shortbread with the added flavour of toasted coconut and creamy white chocolate. The buttery texture, simple preparation, and beautiful presentation make it an easy choice for afternoon tea, holiday baking, or sharing with family and friends. One bite delivers a satisfying balance of sweetness and richness that makes this recipe hard to forget.
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Woah I love shortbread, and milky bar so the combination sounds gorgeous. Thank you 👍🏼
I totally agree. So good !!
I must try these. If they taste half as good as the Scottish shortbread then my mission has certainly been accomplished.
Please do and let me know once done. Would love to get your feedback. <3
I sure will do dear.