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Using an electric mixer combine butter, sugar and extracts and beat until butter is pale.
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Add flour and salt and mix until combined.
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Form into a disk and wrap in plastic wrap.
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Refrigerate for at least one hour.
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Preheat oven to 350 degrees.
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On a lightly floured surface, roll out dough until your desired thickness.
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Cut out hearts and place on a parchment lined cookie sheet 2 inches apart.
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Bake for 8-12 minutes (depending on thickness) or until edges are golden.
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Cool on baking sheet for 5 minutes then transfer to a cool rack to cool completely.
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In a microwave safe bowl, heat chocolate chips and shortening on for 1 minute.
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Remove from microwave and stir. If chips are not completely melted, reheat for 30 second increments, stirring in-between each increment.
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Gently dip cookie into chocolate and place onto drying rack.
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Sprinkle with toasted coconut and allow to chocolate to harden (at least 1 hour).
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Enjoy!