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1
In the bowl of an electric mixer fitted with the paddle attachment, cream 8 tablespoons butter and the sugar until fluffy.
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2
Add the egg and vanilla, and beat until fluffy.
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3
In a medium bowl, whisk together the flour, baking soda and salt.
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4
Add flour mixture to the butter mixture, and beat on low speed until combined.
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5
Add the coconut, and beat until combined.
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6
Roll out the dough between two 12 X 17 inch pieces of parchment paper int a 10-by-15 into a rectangle, about 1/8 inches thick.
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7
Transfer dough to a baking sheet, and chill at least 1 hour.
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8
While dough is chilling, place the chocolate and the remaining tablespoon butter in the top of a double boiler or a heat-proof bowl set over a pan of simmering water.
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9
Melt completely, about 2 minute and remove from heat.
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10
Stir in the condensed milk.
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11
Let sit until slightly thickened, about 5 minutes.
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12
Remove the dough from the refrigerator.
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13
Peel off the top piece of parchment.
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14
Using an offset spatula, spread the melted chocolate mixture over the dough.
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15
Using the bottom piece of parchment for support, roll the dough into a log.
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16
Wrap the log in parchment, and chill overnight (or freeze till you need).
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17
Heat oven to 350.
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18
Line two baking sheets with parchment paper.
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19
Remove the plastic from the log, and cut log int 1/4 inch thick rounds.
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20
place rounds on the baking sheets, spaced 1 1/2 inches apart.
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21
Bake until pale golden brown on edges, 8-10 minute Transfer cookies to wire rack to cool.
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22
Store the cookies in an airtight container lup to 2 weeks.
