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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