Instructions

1. In a large bowl, beat butter and sugars with an electric mixer or a whisk.
2. Add in salt, egg yolk and vanilla extract and beat until combined.
3. Add in flours and stir until dough forms.
4. Divide the dough into 2 pieces, 1 twice as large as the other. Roll each into a log, wrap tightly in plastic wrap. Refrigerate logs for 2 hours.
5. Preheat oven to 350F. Line two baking sheets with parchment paper.
6. Slice each log into 1/4-inch-thick rounds. Place 1 large round and then 1 small round right above the large one so that the edges stick to each other. Repeat with the remaining rounds.
7. Bake 17-20 minutes or until the edges are golden, switching and rotating sheets halfway through baking. Let the cookies cool on sheets for 10 minutes and then transfer them to a wire rack, let them cool completely before decorating.
8. Whisk powdered sugar and milk together. Working with 1 cookie at a time, spread 1 teaspoon of glaze evenly onto a cookie, then sprinkle with coconut and decorate with chocolate chips and sprinkles. Let the glaze dry completely before serving.