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Set the oven to 350 degrees.
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Cream the butter, egg, brown sugar and vanilla extract together with a mixer on high until mixed well.
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Sift together the flour and salt together and add gradually to the wet mixture until completely incorporated into the batter.
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Smooth the batter into a 9 by 9 inch square pan and bake for 25 minutes.
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Spread the shredded coconut on a cookie sheet and put in the oven 15 minutes after the cookies have gone in the oven (keep an eye on the coconut, it burns easily). The cookies should be golden brown and will be slightly soft in the middle.
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After the cookies have cooled, melt the chocolate chips over low heat in a saucepan on the stove.
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Pour the melted chocolate over the cookies and top with the toasted coconut.
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Let the chocolate completely set and cut into squares and serve.