• Gather the ingredients for this recipe and set them on the counter or table so you have everything close at hand.

Prepare the Chocolate

• Place semi-sweet chocolate pieces in a microwave safe bowl. Heat for 1-2 minutes, stirring every 20-30 seconds until the chocolate has just melted. If there are little pieces of chocolate, it will melt as it sits. Set aside until ready to use.

Make the Cookie Dough

• In a small bowl, combine the all-purpose flour, baking powder, and salt. Whisk together to incorporate.
• In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. Mix in large egg and vanilla extract. Gradually add in the flour mixture, scraping the bowl and mixing until blended well.
• Divide the dough into thirds and place in separate bowls. For each bowl, add one of the following mixtures: sweetened coconut, strawberry mix, and melted chocolate. Mix each well.

Form and Refrigerate the Dough

• Line a 9"x5" loaf pan with parchment paper with ends extending over the sides. Press the strawberry dough onto the bottom of the pan. Cover with a coconut layer, and top with the chocolate dough. Gently press layers together to seal. You may use a pastry roller to help smooth the dough. Cover the pan with plastic wrap and refrigerate for 3 hours until firm.

Slice and Bake the cookies

• Preheat oven to 350℉. Lift the parchment paper to remove dough from pan, then discard parchment. Cut dough into 3 lengthwise strips, then cut each into 1/4" slices.
• Place 1-inch apart on baking sheets covered with a silicone baking mat or parchment paper.
• Dip the tops of each cookie slice in a bowl of sparkling decorating sugar, then return to the baking sheet.
• Bake in preheated oven for 9-11 minutes until cookies are firm to the touch and just lightly browned on bottom. Cool on wire racks. Makes 90 small cookies.