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1
Heat oven to 350 degrees F and arrange a rack in the middle.
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2
Combine the flour, zest, and salt in a large bowl and whisk until evenly combined.
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3
Using a stand mixer fitted with a paddle attachment beat together butter and sugars over high speed until light and airy, about 2 minutes.
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4
Add the sugars and beat until fluffy and the mixture looks like wet sand, about 2 more minutes.
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5
Add the egg and vanilla and mix until just combined.
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6
Reduce the speed to medium and add the flour mixture and coconut and beat until just evenly combined.
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7
Lay 2 large pieces of plastic wrap on a clean work surface and put half of the dough along the center of each piece.
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8
Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long.
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9
Roll logs up in the plastic and secure tightly.
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10
Refrigerate the logs for 1 hour or up to several weeks.
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11
Cut the logs into 1/2-inch slices.
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12
Roll the cookies in sugar to coat and shake off excess.
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13
Arrange on a baking sheet, leaving 1/2-inch between the cookies.
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14
Bake until set and golden on the edges, about 15 to 18 minutes.
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15
Remove to cooling racks to cool completely.
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16
When cookies are cool, melt the chocolate in a small pan over medium-low heat until smooth.
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17
Dip half of each cookie into the chocolate, scrape off excess, and set on a cooling rack.
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18
Refrigerate for at least 15 minutes to set up before serving.
