1/2 cup sugar
1 teaspoon vanilla extract
3 cups sweetened coconut
4 ounces semisweet chocolate chips
Preheat oven to 375 degrees F.
Beat the sugar, eggs, and extract in a medium mixing bowl until pale and frothy. Stir in the coconut until evenly combined. Refrigerate mixture for 1 hour. When chilled, use 2 teaspoons to form loose balls of mixture on a parchment-lined baking sheet (about 2 tablespoons per ball). Using your fingers pinch each ball to form a point at the top of each cookie. Bake for 15 minutes until cookies are golden and dark golden in places. Let cookies cool completely. Melt chocolate until smooth. Drizzle chocolate over cooled cookies in a crisscross design.