Instructions: 1. In large bowl, with mixer at medium-high speed, beat butter, sugar, milk, coconut extract, baking powder, and salt until light and fluffy. With wooden spoon, stir in flour and chopped coconut (dough will be a bit crumbly).

With hands, squeeze dough together.

2. Divide dough into 4 equal pieces. Shape each piece into a 10" by 1" log. Wrap each log in plastic wrap and slide onto small cookie sheet for easier handling. Refrigerate dough at least 1 hour or until firm.

3. Preheat oven to 325 degrees F. Cut each log into 1/2-inch slices. Place slices, 1 inch apart, on 2 ungreased large cookie sheets. With toothpick, make 4 holes in each cookie to resemble a button. Place cookie sheets on 2 oven racks. Bake cookies 20 to 25 minutes until lightly golden, rotating cookie sheets between upper and lower racks halfway through baking time. Remove cookies to wire racks to cool.

4. When cookies are cool, melt chocolate with shortening.

Dip bottom of each cookie into melted chocolate so that the chocolate comes slightly up side of the cookie. With small metal spatula, scrape excess chocolate from bottom of cookie, leaving a thin layer. Place cookies, chocolate-side down, on waxed paper. Set cookies aside to allow chocolate to set. Store cookies in tightly covered container.

Makes
about 6 1/2 dozen cookies.

Note: You can make the cookie dough and keep it wrapped in plastic wrap in the refrigerator for up to 2 weeks before slicing and baking. Or, you can freeze the dough for up to 2 months.

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