Chocolate-Dipped Coconut Snowballs

Serves: 60 cookies
Prep: 50 minutes
Chill: 1 hour
Bake: 10 minutes per batch
Cool: 30 minutes

1/3 c. butter, softened
2/3 c. packed brown sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg
1/2 tsp. vanilla
1 1/3 c. all-purpose flour
1 4oz. bar sweet baking chocolate, finely chopped
1/2 c. finely shredded coconut
1/2 c. finely chopped pecans, toasted
12oz. bittersweet or sweet baking chocolate, chopped
4 tsp. shortening
2 1/2 c. finely shredded coconut, toasted

1. Preheat oven to 350f. In a bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, baking soda, and salt. Beat until combined. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer; stir in any remaining flour with a wooden spoon. Stir in sweet chocolate, the 1/2 c. coconut and the pecans.

2. Shape dough into 3/4 inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake 10 minutes or until edges are browned. Remove and cool on a wire rack.

3. Meanwhile, in a saucepan melt bittersweet chocolate and shortening over low heat, stirring until smooth. Dip cooled cookies in the melted chocolate, allowing excess to drip off. Transfer to a cookie sheet lined with wax paper. Sprinkle with toasted coconut. Chill until firm (about 1 hour).