For Chocolate Chip Coconut Peanut Butter Cookies

1. Preheat oven to 350 degrees. Line a baking sheet or two with parchment paper or silicone mats.
2. In one small bowl, whisk together the flour, baking soda, and salt. set aside.
3. In a stand mixer with a paddle attachment, beat together the butter, peanut butter and both sugars until light and fluffy. Scrape down sides of bowl to ensure it is all evenly mixed.
4. Beat in egg, and beat for about 30 seconds. Scrape down the sides of the bowl. Add in vanilla.
5. With the mixer on low, add in flour mixture waiting a few seconds between additions. Then add in chocolate chips, and shredded coconut.
6. Drop 1″ cookie dough into your hands and create a ball.
7. Place the remaining sugar into the small bowl that once held the flour mixture. Roll each cookie dough ball into the sugar.
8. Place on baking sheet. Repeat to get 12-16 onto one sheet, depending on size.
9. Bake for 11-12 minutes. Remove and let rest on cookie sheet for 5 minutes.
10. Remove to cookie sheet and cool completely. Repeat.

For Chocolate Drizzle

1. In the small bowl that held the rolling sugar, melt together the chocolate and vegetable shortening in a microwave for 1 minute on 50% power. Stir, and repeat in 30 second intervals until the chocolate is melted and no chunks remain.
2. Drizzle over cooled cookies, and sprinkle with additional shredded coconut if desired.