Instructions

1. Directions:
2. 1. Cream 8 Tbl. Butter and the sugar until fluffy with the paddle attachment.
3. 2. Add the egg and vanilla, beat until fluffy
4. 3. In a med. bowl, whisk together flour, baking, soda and salt. Add flour mixture to butter and beat on low until combined.
5. 4. Add the coconut, and beat until combined.
6. 5. Roll out dough between 2 pieces of parchment paper into a 10×15 rectangle about 1/8 thick. Transfer dough to baking sheet and chill at least 1 hour.
7. 6. Place the chocolate and remaining Tbl. Butter in a double boiler. Melt completely, about 2 min, and remove from heat.
8. 7. Stir in the milk. Let sit until slightly thickened, about 5 minutes.
9. 8. Remove dough from fridge. Peel off top piece of parchment. Using an offset spatula, spread the melted chocolate over the dough.
10. 9. Using the bottom piece of parchment for support, roll the dough into a log. Wrap in parchment and chill overnight.
11. 10. Heat oven to 350. Line two baking sheets with paper. Remove the plastic from the log, and cut into ¼ thick rounds.
12. 11. Place the rounds on the sheets, spaced 1 ½ apart, and bake until pale golden around edges, 8-10 minutes.
13. 12. Transfer cookies to rack and cool.