Recipe: coconut shortbread
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, softened
1/3 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 cup flaked coconut
6 ounces semisweet chocolate,
melted with 2 teaspoons vegetable oil
Combine flour, baking powder and salt; set aside. Beat butter, sugar and vanilla together until light and fluffy. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in coconut. Form dough into a 4 x 7-inch rectangle. Wrap and freeze or refrigerate until firm, 1 to 4 hours.
Preheat oven to 300 degrees F. Grease 2 large baking sheets.
On a floured surface, roll dough out into an 8 x 14-inch rectangle about 1/4 inch thick. Using a floured knife with a long blade, cut dough in 28 (2-inch) squares, cutting 4 strips one way and 7 strips the other way. Arrange squares, 1 inch apart, on prepared baking sheets. Bake 25 to 30 minutes, or until golden. Cool on racks.
Line 2 large baking sheets with wax paper; set aside. Turn melted chocolate mixture into a small deep bowl. Dip half of each cookie diagonally into chocolate, shaking off excess. Arrange on prepared baking sheets. Refrigerate until chocolate sets, about 10 minutes. Store in an airtight container at room temperature for 1 week; freeze for longer storage.