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Coconut Buttons
Coconut Buttons
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Crispy coconut cookies, adorable on a platter, egg-free.
Ingredients:
  • 1 cup butter
  • 0.5 cup white sugar
  • 2 tablespoons milk
  • 1 teaspoon coconut extract
  • 2.6666667461395 cups all-purpose flour
  • 0.75 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1.5 cups flaked coconut
  • 4 (1 ounce) squares semisweet chocolate, chopped
  • 1 tablespoon shortening
Instructions:
  • Combine butter and sugar in a large bowl until creamy. Mix in milk and coconut extract until fluffy. Gradually add sifted flour, baking powder, and salt to the mixture with a wooden spoon. Gently fold in coconut. If the dough is crumbly, use your hands to form it into a cohesive mixture. Divide the dough into 4 parts and shape them into 10-inch logs. Wrap the logs in plastic or wax paper and chill in the fridge for at least 1 hour.
  • Preheat your oven to a cozy 325°F (165°C).
  • Slice each log into 1/2 inch slices using a serrated knife, then arrange the cookies 1 inch apart on a baking sheet. Use a toothpick or pencil to create 4 holes in each cookie to simulate a button. Bake in the preheated oven for 20 to 25 minutes and let the cookies cool on wire racks. Once cooled, combine shortening and semi sweet chocolate, melt together in a microwave or double boiler, and dip each cookie halfway into the chocolate. Remove excess chocolate with a spatula or your finger, then place the cookies on wax paper to set.

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