I found a great recipe for dipped coconut shortbread. (Mmmmm.) It's been hanging around for so long, I have no idea where I got it from, but it's GOOD.
3/4 cut butter (no substitutes)
1/4 cup sugar
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1 cup flaked coconut
1 1/2 cups semi-sweet chocolate chips
1 tablespoon shortning
In a mixing bowl, cream butter, sugar and vanilla until light and fluffy. Combine flower and baking powder; gradually add to creamed mixture and mix well. Stir in coconut. Cover and refrigerate for 1 hour or until firm.
On a floured surface, roll out dough to 1/4-inch thickness. Cut with a 2 1/2 inch cookie cutter. Place 2 inches apart on ungreased baking sheets. Bake at 300F for 20-25 minutes or until edges begin to brown. Cool on wire racks.
Eat and enjoy!
In a small saucepan over low heat, melt chocolate chips and shortening. Remove from the heat; dip cookies halfway into chocolate. Place on waxed paper-lined baking sheet until set. Yield: about 2 dozen.
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