Chocolatedipped Coconut Shortbread
Semisweet chocolate chips
Recipe by: The Joy of Cookies
: Buttery shortbread laced with coconut and dipped into dark
: 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