Ingredients
1cupbutter
½cupwhite sugar
2tbspmilk
1tspcoconut extract
2⅔cupsall-purpose flour
¾tspbaking powder
½tspsalt
1½cupscoconut,flaked
1ozchocolate,(4 squares) semi-sweet, chopped
1tbspshortening
Preparation
In a large bowl, cream together the butter and sugar. Add the milk and coconut extract; continue to cream until light and fluffy.
Sift together the flour, baking powder, and salt; stir this into the creamed mixture with a wooden spoon, then stir in the coconut. The dough will seem crumbly, use hands to help it come together.
Divide the dough into 4 equal parts and roll into 10-inch long logs. Wrap logs in plastic or wax paper and refrigerate for at least 1 hour.
Preheat oven to 325 degrees F.
Cut each log into ½-inch slices with a serrated knife. Place the cookies 1-inch apart on a cookie sheet. Using a toothpick or pencil, make 4 holes in each cookie to resemble a button.
Bake in the preheated oven for 20 to 25 minutes. Allow cookies to cool on wire racks.
When the cookies are cool, melt the shortening and semi-sweet chocolate together in a microwave or over a double boiler; mix well.
Dip the cookies halfway into the chocolate and scrape off the excess with a spatula. Place them on wax paper to set.
Serve and enjoy.
