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