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1
Combine flour, coconut and baking powder in food processor bowl fitted with metal blade.
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2
Cover; process 45-60 seconds or until coconut is finely chopped.
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3
Set aside.
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4
Combine butter and brown sugar in bowl.
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5
Beat at medium speed, scraping bowl often, until creamy.
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6
Add egg, vanilla and coconut flavor; continue beating until well mixed.
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7
Add flour mixture; beat at low speed until well mixed.
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8
Cover; refrigerate 1 hour or until firm.
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9
Heat oven to 350F.
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10
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness.
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11
Cut with 3-inch music note cookie cutter.
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12
Place 1 inch apart onto ungreased cookie sheets.
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13
Bake 9-11 minutes or until set.
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14
Cool completely.
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15
Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth.
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16
Let stand 5-10 minutes or until piping consistency.
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17
Place white chocolate mixture in small resealable food bag.
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18
Snip off corner.
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19
Pipe outline on cookies.
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20
Let stand until set.
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21
Melt semi-sweet chocolate and remaining shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth.
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22
Let stand 5-10 minutes or until spreading consistency.
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23
Spread inside of white chocolate outline on cookies.
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24
Let stand until set.
