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For the cookies:
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Preheat oven to 350u00b0F. Line a baking sheet or two with parchment paper or silicone mats.
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In one small bowl, whisk flour, baking soda, and salt. Set aside.
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In a stand mixer with a paddle attachment, beat together butter, peanut butter, 3/4 cup sugar, and brown sugar until light and fluffy. Scrape down sides of bowl to ensure it is all evenly mixed. Beat in egg, and beat for about 30 seconds. Scrape down the sides of the bowl. Add vanilla and milk.
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With the mixer on low, add in flour mixture, waiting a few seconds between additions. Fold in chocolate chips and shredded coconut.
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Drop 1-inch portions of cookie dough into your hands and create a ball. Place remaining 1/2 cup sugar into the small bowl that once held the flour mixture. Roll each cookie dough ball into the sugar. Place on baking sheet. Repeat to get 12 to 16 cookies onto one sheet, depending on side. Bake for 11-12 minutes. Remove and let rest on cookie sheet for 5 minutes. Remove to cookie sheet and cool completely. Repeat.
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For the drizzle:
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In the small bowl that held the rolling sugar, melt together the chocolate and vegetable shortening in the microwave for 1 minute on 50% power. Stir, and repeat in 30-second intervals until chocolate is melted and no chunks remain. Drizzle over cooled cookies, and sprinkle with additional shredded coconut if desired.
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Lightly adapted from Smitten Kitchen's Peanut Butter Cookies.
