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1
Combine 3/4 cup of the butter, the granulated sugar, egg and 1 teaspoon vanilla in large mixer bowl; beat at high speed until light and fluffy.
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2
Stir in flour, baking powder and salt together; add flour mixture and coconut to butter mixture and mix well.
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3
Shape into balls using round teaspoon of dough for each; place on greased cookie sheets and flatten with floured fork or use cookie stamps.
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4
Bake in preheated oven until golden, 12 to 15 minutes.
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5
Remove from cookie sheet and cool on wire rack.
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6
Melt dipping chocolate over hot water in top of double boiler.
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7
You can use 4-ounces of semisweet chocolate and 1 tablespoon.
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8
vegetable shortening.
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9
Stir occasionally until chocolate melts.
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10
Remove from heat.
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11
Dip half of each cookie in melted chocolate; place on aluminum foil and let stand until chocolate sets.
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12
Prepare Orange Butter cream.
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13
Invert half of the cookies so flat side is upright, place a slightly rounded 1/2 teaspoon of Buttercream on each (use a pastry tube, it's easier!
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14
).
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15
Top with remaining cookie, flat side down, forming a sandwich.
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16
To make the Orange Cream:
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17
Place ingredients into small mixing bowl; stir until smooth.
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18
A teaspoonful of grated orange rind may be added to cookie dough if desired.
