1 cup butter or margarine, softened
½ cup sugar
2 tablespoons milk
1 teaspoon coconut extract
2-2/3 cups self-rising flour
1½ cups flaked coconut
4 1-ounce squares semisweet chocolate
1 tablespoon shortening

In a large mixing bowl, combine butter, sugar, milk, and coconut extract; beat until light and fluffy.  Stir in flour and coconut until well blended.  Divide dough into 4 equal pieces.  Shape each piece into a 10x1-inch log.  Wrap in plastic wrap; refrigerate for at least 1 hour.

Preheat oven to 325°F.

With a sharp knife, cut logs into ½-inch slices.  Place, 1-inch apart, on UNGREASED cookie sheets.  With a toothpick, make 4 holes in each cookie to resemble a button.

Bake 20 to 25 minutes or until lightly golden brown.  Remove from cookie sheets; cool completely on a wire rack.

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