Recipe

Step 1: Cream together butter, sugar and salt in an electric mixer until thoroughly combined and fluffy.

Step 2: Add flour until dough forms. Dough will be crumbly. Try not to overwork or shortbread will be tough. Divide dough in half and wrap in plastic. Chill at least 1 hour.

Step 3: Roll out dough to 1/4″ to 1/8″ thickness. By hand or with cookie cutter, cut into rectangles approximately 1″ x 2″. Bake on ungreased cookie sheets at 350°F for about 9 minutes or until firm to the touch. Cool on rack.

Step 4: Chop up white chocolate and melt in microwave on high power for 20 seconds at a time. Stir until smooth. Dip one half of each cookie into melted chocolate, then into coconut. Allow to dry on rack.