COCONUT SHORTBREAD DIPPED IN CHOCOLATE

1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter
1/3 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon coconut extract
1 cup coconut
FOR DIPPING:
6 ounces semisweet chocolate
2 teaspoons vegetable oil

Cream butter and sugar well, add extracts. Stir in flour mixture 1/2 cup at a time. Stir in coconut. Refrigerate until firm.

TO BAKE:
Preheat oven to 350 degrees F. Grease baking sheet.

Roll dough into 8x14-inch rectangle abut 1/4-inch thick. Cut into 2-inch squares.

Bake 25 to 30 minutes, or until golden. Cool on rack.

TO DIP IN CHOCOLATE:
Line 2 baking sheets with waxed paper. Melt chocolate with vegetable oil. Dip each cookie diagonally.

Makes 24
Source: ZA