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1
Combine flour and baking powder.
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2
Beat butter and granulated sugar in large bowl with mixer until light and fluffy.
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3
Blend in egg and vanilla.
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4
Gradually add flour mixture, mixing well after each addition.
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5
Divide dough in half.
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6
Add coconut to half the dough; mix well.
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7
Mix melted chocolate with remaining dough.
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8
Wrap separately in plastic wrap.
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9
Refrigerate 1 hour.
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10
Divide each ball of dough in half.
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11
Place 1 piece of dough between 2 sheets of parchment paper; roll into 7-inch square.
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12
Return to refrigerator.
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13
Repeat with remaining dough.
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14
Stack 1 chocolate square on top of 1 coconut square, removing parchment paper sheets between layers.
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15
Repeat with remaining dough squares to form second stack.
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16
Remove top sheets of parchment paper.
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17
Tightly roll up each stack, using bottom sheet of parchment paper to help roll dough.
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18
Spread coarse sugar onto additional sheet of parchment paper.
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19
Roll each log in sugar until evenly coated.
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20
Wrap individually in plastic wrap.
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21
Refrigerate 4 hours.
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22
Heat oven to 375F.
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23
Unwrap dough; cut each log into 24 slices.
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24
Place, 2 inches apart, on baking sheet.
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25
Bake 8 to 10 min.
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26
or until edges are golden brown.
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27
Cool on baking sheets 1 min.
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28
Remove to wire racks; cool completely.
