<http://schema.org/recipeInstructions>
" In large bowl, with mixer at medium-high speed, beat butter, sugar, milk, coconut  extract, baking powder, and salt until light and fluffy. With wooden spoon, stir in flour  and chopped coconut (dough will be a bit crumbly). With hands, squeeze dough together. Divide dough into 4 equal pieces. Shape each piece into a 10&amp;quot; by 1&amp;quot; log. Wrap each log  in plastic wrap and slide onto small cookie sheet for easier handling. Refrigerate dough at  least 1 hour or until firm. Preheat oven to 325 degrees F.  Cut each log into 1/2-inch slices. Place slices, 1 inch  apart, on 2 ungreased large cookie sheets. With toothpick, make 4 holes in each cookie to  resemble a button. Place cookie sheets on 2 oven racks. Bake cookies 20 to 25 minutes  until lightly golden, rotating cookie sheets between upper and lower racks halfway through  baking time. Remove cookies to wire racks to cool. When cookies are cool, melt chocolate with shortening. Dip bottom of each cookie into  melted chocolate so that the chocolate comes slightly up side of the cookie. With small  metal spatula, scrape excess chocolate from bottom of cookie, leaving a thin layer. Place  cookies, chocolate-side down, on waxed paper. Set cookies aside to allow chocolate to set.  Store cookies in tightly covered container. Makes about 6 1/2 dozen cookies. Each cookie: About 55 calories, 1 g protein, 6 g carbohydrate, 3 g total fat (2 g saturated),  6 mg cholesterol, 45 mg sodium."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6664/coconut-buttons-2589/?src=shelter_footer>