Coconut Buttons

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. (5 minutes)

Add the milk and coconut extract, continuing to cream until well combined. (2 minutes)

In a separate bowl, sift together the all-purpose flour, baking powder, and salt. (3 minutes)

Gradually add the dry ingredients to the creamed mixture, mixing with a wooden spoon until just combined. Stir in the flaked coconut. The dough will appear crumbly, but gently use your hands to bring it together into a cohesive mass. (5 minutes)

Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a 10-inch long log. (10 minutes)

Wrap each log tightly in plastic wrap or wax paper and refrigerate for at least 1 hour, or preferably overnight. (60 minutes)

Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper. (10 minutes)

Using a serrated knife, carefully cut each chilled log into 1/2-inch thick slices. (10 minutes)

Arrange the cookie slices 1 inch apart on the prepared baking sheets. (5 minutes)

Using a toothpick or the end of a chopstick, gently create 4 evenly spaced holes in each cookie to resemble a button. (10 minutes)

Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden brown. (20 minutes)

Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. (15 minutes)

Once the cookies are completely cool, melt the chopped semisweet chocolate and vegetable shortening together in a microwave-safe bowl in 30-second intervals, stirring in between, or over a double boiler until smooth. (5 minutes)

Dip each cookie halfway into the melted chocolate, scraping off any excess with a spatula or your finger. (10 minutes)

Place the dipped cookies on wax paper to set completely. (30 minutes)