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Dipped Coconut Shortbread


           3/4 c  butter,softened

    1/4 c  sugar

      2 t  vanilla extract

  1 3/4 c  flour

    1/2 t  baking powder

      1 c  flaked coconut

  1 1/2 c  chocolate chips

      1 T  shortening

Cream butter, sugar, and vanilla until light and fluffy.  Combine

flour and baking powder; gradually add to creamed mixture and mix well.

Stir in coconut.  Cover and chill for one hour or until firm.  On a

floured surface, roll out dough to 1/4" thickness.  Cut with 2 1/2"

cookie cutter.  Place, 2" apart onto ungreased baking sheets.  Bake at

300 for 20 to 25 minutes.  Cool completely.  In a microwave safe bowl,

melt chocolate chips and shortening.  Dip cookies halfway into

chocolate.  Place on waxed paper-lined baking sheets until set.



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