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Dipped Coconut Shortbread Recipe

by Jeannie Zastawny

Ingredients

3/4 cup butter softened 1/4 cup sugar 2 teaspoons vanilla 1 3/4 cups flour

1/2 teaspoon baking powder 1 cup flaked coconut 1 1/2 cups semisweet chocolate chips 1 tablespoon shortening

Directions

1. In a bowl, cream the butter, sugar, and vanilla until light and fluffy.
2. Combine the flour and baking powder
3. Gradually add to the creamed mixture
4. Mix well
5. Stir in the coconut
6. Cover and refrigerate for one hour or until firm.
7. On a floured surface, roll out the dough to 1/4 inch thickness
8. Cut with a 2 1/2 inch round cookie cutter
9. Place 2 inches apart onto ungreased baking sheets
10. Bake at 300 F for 20-25 minutes or until the edges begin to brown
11. Cool on a wire racks
12. In a small saucepan over low heat, melt the chocolate chips and the shortening
13. Remove from the heat
14. Dip the cookies halfway into the chocolate.
15. Place on waxed paper-lined baking sheets until set.

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