6 ounces semisweet chocolate, melted with 2 teaspoons vegetable oil
Combine flour, baking powder and salt; set aside. Beat butter, sugar
and vanilla together until light and fluffy. Stir in flour mixture
1/2 cup at a time, blending well after each addition. Stir in coconut.
Form dough into a 4 x 7-inch rectangle.
Wrap and freeze or refrigerate
until firm, 1 to 4 hours.
Heat oven to 300 degrees F. Grease 2 large baking sheets.
On a floured surface, roll dough out into an 8 x 14-inch rectangle
about 1/4 inch thick. Using a floured knife with a long blade, cut
dough in 28 (2-inch) squares, cutting 4 strips one way and 7 strips
the other way. Arrange squares, 1 inch apart, on prepared baking
Bake for 25 to 30 minutes, or until golden.
Cool on racks.
Line 2 large baking sheets with wax paper; set aside. Turn melted
chocolate mixture into a small deep bowl. Dip half of each cookie
diagonally into chocolate, shaking off excess. Arrange on prepared
Refrigerate until chocolate sets, about 10 minutes.
Store in an airtight container at room temperature for 1 week; freeze
for longer storage.