• Toast one cup of sweetened flaked coconut in a dry skillet over medium heat. Stir continuously until the coconut begins to turn light brown.
  1 cup sweetened coconut
• Watch it carefully, it can burn quickly. Turn the coconut out onto a piece of paper towel and let it cool.
• Combine the flour and salt in a large bowl and whisk until evenly combined. Toss in the coconut until combined.
  8.5 ounces all-purpose flour, 1/2 teaspoon table salt
• In a medium bowl, using your fingers, rub the orange zest into the granulated sugar. It will be fragrant and moist.
  2 Tablespoons packed orange zest, 3.5 ounces granulated sugar
• Add the brown sugar and toss to combine.
  1.5 ounces packed light brown sugar
• Using a stand mixer fitted with a paddle attachment beat together butter and sugars over medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat for about 2 more minutes. Add the vanilla and mix until just combined.
  1 cup unsalted butter, 1 large egg, 1 teaspoon vanilla extract
• Reduce the speed to low and add the flour mixture, beating just until evenly combined. If you have to, use a wooden spoon or rubber spatula to combine any remaining flour.
• Lay 2 large pieces of parchment paper on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the parchment and refrigerate for at least 1 hour.
• Preheat oven to 350 F and position rack in the center of the oven.
• Cut the logs into 1/2-inch slices. Roll the edges of the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies.
• Bake until set and golden on the edges, about 13 to 18 minutes. Place parchment paper underneath wire cooling racks, then transfer the cookies to the racks to cool completely.

For the Chocolate Dip

• Place the chopped chocolate and shortening in a glass or metal bowl and place it over a pot of simmering water (about an inch or so of water). The bowl should not touch the water.
  6 ounces semisweet chocolate, 1 1/2 Tablespoons shortening
• Stir chocolate and shortening with a rubber spatula until smooth. Dip half of each cookie into the chocolate, shake off excess, and set on a cooling rack. Now is the time to add optional garnishes such as extra orange zest or toasted coconut.
• Allow the chocolate dipped cookies to harden at room temperature. If you are short on time, you can pop them in the refrigerator for at least 15 minutes to help them set up quickly.