Chocolate-dipped coconut sticks

Makes 15 dozen

2 cups (4 sticks) unsalted butter, at room temperature

1 1/3 cups sugar

3/4 teaspoon salt

3 egg yolks

2 teaspoons vanilla extract

4 2/3 cups flour

5 cups sweetened flaked coconut, toasted

4 cups semisweet chocolate chips

1. Line 2 baking sheets with waxed paper.

2. In an electric mixer, beat the butter, sugar, and salt until light and fluffy.

3. Add the yolks, one at a time, beating after each addition. Beat in the vanilla.

4. With the mixer set on low speed, beat in the flour just until combined. Add the coconut and beat to mix.

5. Divide the dough in half. Pat each half into an 11-by-2 1/2-inch rectangle. Set each on a lined baking sheet, cover with more waxed paper, and refrigerator for 1 hour.

6. Set the oven at 350 degrees. Lightly butter 2 baking sheets.

7. Working with one rectangle at a time, cut the dough crosswise into 1/4-inch slices (there should be 44). Working in batches, transfer the slices onto baking sheets about 1 inch apart, then halve each slice lengthwise to form sticks. Use the knife to separate the sticks slightly.

8. Bake cookies in the center of the oven for about 12 minutes or until they are a pale gold color. Cool on sheets for 2 minutes, then transfer to wire racks to cool completely. Bake the other cookies in the same way.

9. Lay several sheets of waxed paper on the counter.

10. In a heatproof bowl over a saucepan of lightly simmering water, melt the chocolate. Gently dip one end of each stick into the chocolate, dragging the underside against the rim of the bowl to remove the excess. Transfer the sticks to the waxed paper. Let the cookies set for 1 hour. Store the cookies between layers of waxed paper in an airtight container. Adapted from Dina DiTommaso