Coconut Chocolate Shortbread Cookies
Beat butter in a bowl until creamy. Add sugar, vanilla sugar, orange zest, coconut liqueur and eggs and stir until creamy. Add baking soda, cinnamon, coconut flakes and flour and mix will until a spreadable batter is formed. If the dough is too thick, add some more milk. Chill covered for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Fill a piping bag with a serrated nozzle with prepared cookie batter and pipe 8 cm (approximately 3 inch) long strips onto a baking sheet lined with parchment paper. Chill again about 30 minutes.
Bake cookies in the oven about 10 minutes until golden brown and allow to cool.
Dip one side of shortbread cookies into melted chocolate and then press into coconut flakes. Serve as soon as chocolate dries.