Using an electric mixer combine butter, sugar and extracts and beat until butter is pale.

Add flour and salt and mix until combined.

Form into a disk and wrap in plastic wrap.

Refrigerate for at least one hour.

Preheat oven to 350 degrees.

On a lightly floured surface, roll out dough until your desired thickness.

Cut out hearts and place on a parchment lined cookie sheet 2 inches apart.

Bake for 8-12 minutes (depending on thickness) or until edges are golden.

Cool on baking sheet for 5 minutes then transfer to a cool rack to cool completely.

In a microwave safe bowl, heat chocolate chips and shortening on for 1 minute.

Remove from microwave and stir. If chips are not completely melted, reheat for 30 second increments, stirring in-between each increment.

Gently dip cookie into chocolate and place onto drying rack.

Sprinkle with toasted coconut and allow to chocolate to harden (at least 1 hour).

Enjoy!