cream cheese, softened
orange peel, grated
sweetened shredded coconut
chocolate covered coconut bar
semi-sweet chocolate chips
Line 2 cookie sheets with parchment paper.
Combine flour, baking powder and salt in medium bowl.
Using electric mixer, beat sugar, cream cheese and butter in large bowl until fluffy.
Beat in egg, vanilla, almond extract and orange peel.
Add flour mixture and mix just until combined.
Stir in 2 1/2 cups of coconut.
Add dark chocolate and coconut and stir until combined.
Spread 1 1/4 cups coconut on plate.
Using 2 tablespoons dough for each cookie, roll dough into 1 1/2-inch rounds.
Roll each round in coconut.
Arrange rounds 2 inches apart on prepared cookie sheets.
Bake until cookies are puffed and coconut is light golden for about 35 minutes.
Cool on cookie sheets for 5 minutes.
Transfer to racks and cool completely.
Stir chocolate in top of double boiler set over simmering water until melted and smooth.
Dip fork into melted chocolate and drizzle lines of chocolate across tops of cookies.
Refrigerate cookies until chocolate sets, about 30 minutes.
(Can be prepared 3 days ahead. Refrigerate in airtight containers.)
Serve cold or at room temperature.