Toasted Coconut Butter Cookies

This is a surprising combination of a coconut shortbread cookie with a bittersweet chocolate drizzle on it.  It is great with a cup or tea or coffee for an afternoon pick me up (I am thinking of my friend Olafur Baldarsson and the Icelandic tradition.  He is a good sport, having eaten broken cookies on his last visit to Iowa, but these sorts of cookies remind me of him).

2 c. coconut (8 oz.)
1/3 c. sugar
1/4 tsp. salt
10 Tbs. butter
1 egg yolk
1 tsp. vanilla
1 1/2 c. flour

3 oz. bittersweet chocolate to top with

1.  Process the coconut, sugar, and salt in the food processor until coconut is fine.  Add butter, egg yolk, and vanilla and process until the mixture is smooth and creamy.  Add flour and pulse until dough forms.  Then form the dough into 10 x 2 inch rectangular logs.  Can use a loaf pan and then cut them in half if you are doubling the recipe.  Refrigerate for at least two hours.
2.  Preheat oven to 350.
3.  Slice dough into 1/4 inch thick rectangle.  Bake until edges are golden, 10-12 minutes.
4.  Let cool completely.  Melt the chocolate and drizzle onto cookies.  I put the chocolate in a freezer zip lock bag and cut a teeny tiny corner off the bag to do the drizzling.  You can add a bit of vegetable oil if you trouble getting the chocolate to drizzle for you.  Let chocolate harden, and then serve or pack them up for the freezer.