Baking My Way: Coconut Diamond Gems

 Marshall helped me make these cookies, which is rare so I enjoyed baking these more then usual. They're quiet similar to Mounds bars but just a little simpler. I'd say I'd rather make a full base bar with a full coconut and chocolate layer. I found these a little dry but still tasty.

Cookies:
3/4 cup sugar
3/4 cup butter
1 tsp vanilla
1 egg yolk
1 1/2 cup flour
1/2 tsp cinnamon
1/4 tsp salt

Topping:
2 cup coconut
1/2 cup icing sugar
1 egg white
1 tbsp water
1/2 tsp vanilla
1/2 cup chopped nuts

Glaze:
3 oz. chocolate
1 tsp shortening

Cookies:
Combine sugar, butter and vanilla; beat until light and fluffy. Add yolk and beat well. Add flour, cinnamon and salt; mix well.  Cover with plastic wrap and refrigerate for an hour or until firm.

Heat oven to 375. Lightly dust a large cookie sheet with flour. On the cookie sheet spread out the dough. Score dough crosswise in 1 1/2 inch wide strips and then do it in the other direction as well to make diamond shapes.

Topping:
Mix all topping ingredients. Scope 1 teaspoon onto each diamond. 

Bake for 8-11 minutes or until golden brown. Cut cookies along scorch marks and remove diamonds from cookie sheet to cool.

Glaze:
In a saucepan, over low heat, melt chocolate and shortening, stirring constantly. Drizzle over cookies.