Coconut buttons are one of my favorite cookies.
1 cup butter or margarine, softened
1/2 cup sugar
2 tablespoons milk
1 teaspoon coconut or vanilla extract
3/4 teaspoon baking powder
1/2 teaspoon salt
2-2/3 cup all-purpose flour
1-1/2 cups flaked coconut
4 1-ounce squares semisweet chocolate
1 tablespoon shortening
In large bowl, beat butter or margarine, sugar, milk, coconut extract, baking powder, and salt till light and fluffy.
With spoon, stir in flour and coconut. Dough will be crumbly. With hands, squeeze dough together.
Divide dough into four equal parts. Shape each piece into a 10- by 1-inch log. Wrap in plastic and chill for an hour or till firm.
Preheat oven to 325. Slice each log into 1/2 inch thick slices. Place 1 inch apart on greased cookie sheets. With toothpick, make four holes in each cookie to resemble a button. Bake 20 to 25 minutes, cool.
at 11:53 AM on Jun. 11, 2013
Melt chocolate and shortening. Dip the bottom of each cookie into the chocolate so the chocolate comes slightly up the side of the cookie. Scrape excess chocolate off the bottom of each cookie with a spatula to leave a thin layer. Place cookies, chocolate side down, on waxed paper Allow cookies to set.
Makes about six dozen. Store airtight. Dough can be made ahead and refrigerated for two weeks or frozen for two months before slicing and baking.
at 11:56 AM on Jun. 11, 2013
look up 'coconut drops'. They are addictive.
at 1:03 PM on Jun. 11, 2013