Chocolate-dipped coconut shortbread

 
                    Chocolate-Dipped Coconut Shortbread
 
 Recipe By     : The Joy of Cookies
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Cookies                          Chocolate
                 1
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4  cups          flour
      1/2  teaspoon      baking powder
      1/4  teaspoon      salt
      3/4  cup           butter -- softened
      1/3  cup           sugar
    1 1/2  teaspoons     vanilla extract
    1      cup           coconut -- flaked
    6      ounces        semisweet chocolate chips -- MELTED WITH
    2      teaspoons     butter
 
       Buttery shortbread laced with coconut and dipped into dark chocolate.
       Combine flour, baking powder, salt; set aside. Beat together butter,
 sugar and vanilla until light and fluffy. Stir in four 1/2 cup at a time
 and mix until well-blended. Stir in coconut. Form dough into a 4" x 7"
 rectangle. Wrap and refrigerate until firm, 2 hours. Preheat oven to 300.
 Butter two large baking sheets. On floured surface, roll dough into an 8-
 by 14-inch rectangle about 1/4-inch thick. Using floured knife with long
 blade, cut into 24, 2-inch squares. Arrange squares, 1-inch apart, on
 buttered sheets. Bake 25-30 minutes until golden. Cool on racks. Line 2
 large baking sheets with waxed paper, set aside. Melt chocolate and butter
 together, stirring to blend well. Dip half of each cookie diagonally into
 chocolate, shaking off excess. Arrange on paper-lined sheets. Refrigerate
 until chocolate sets, about 10 minutes. Store airtight at room temp or
 freeze longer.
     Source:  The Joy of Cookies
 
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