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1
Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
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2
Add granulated sugar, brown sugar, baking soda, cream of tartar, and salt.
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3
Beat until combined, scraping bowl occasionally.
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4
Beat in egg, milk, and coconut extract until combined.
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5
Beat in as much of the flour as you can with the mixer.
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6
Stir in any remaining flour with a spatula or wooden spoon.
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7
Shape 2 level measuring tablespoons of dough into a 12-inch rope.
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8
Cut rope crosswise into three 4-inch pieces.
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9
Brings ends of each piece together to form a ring.
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10
Arrange rings 2 inches apart on ungreased baking sheets.
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11
Repeat with remaining dough.
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12
Bake for 6 to 7 minutes or until edges are firm but not brown.
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13
Transfer to a wire rack; cool.
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14
Dip each cookie in Dark Chocolate Glaze and sprinkle with coconut.
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15
Let stand until glaze is set.
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16
Enjoy immediately, store in an airtight container at room temperature for 2 days, or freeze for up to 3 months.
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17
In a medium saucepan, heat and stir Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and butter over very low heat until melted and smooth.
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18
Remove from heat.
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19
Stir in powdered sugar, corn syrup, and vanilla.
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20
Stir in hot water to make a thin glaze.
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21
If necessary, as glaze stands, stir in additional hot water to reach original consistency.
