• Preheat oven to 350°
• Whisk together flour and salt in a small bowl.
  2 cups all-purpose flour, ½ teaspoon kosher salt
• In a separate bowl with a hand mixer or stand mixer, add butter, cardamom and both sugars and vanilla and mix on medium speed until pale and fluffy, about 3-5 minutes.
  ¼ cup granulated sugar, ¼ cup powdered sugar, 1 cup unsalted butter, 5 cardamom pods (shell removed and black seeds crushed finely), ½ teaspoon vanilla extract
• Reduce speed to low and gradually add in flour mixture, mixing until the dough just comes together, about 2 minutes.
• Transfer dough to a clean surface, divide in half and and form into two balls. Wrap dough balls in plastic wrap and chill for at least 30 minutes.

Cutting out the cookies

• On a lightly floured work surface, roll dough to about a ¼-inch thickness. Use your cookie cutter to cut cookies.
• Place cookies on parchment lined baking sheets.
• Bake cookies for 8 -10 minutes, until just browned around the edges.
• Remove from oven and allow to cool on the baking sheets for 5 minutes then remove to a wire rack to cool completely.

Toppings

• Toast your coconut by placing it into a preheated 350 oven for about 3-5 minutes, checking it often so it doesn't burn.
  ½ cup toasted unsweetened shredded coconut
• Place the toasted coconut in a shallow bowl and set aside.
• Lay out a sheet of wax paper or parchment paper for the cookies to go on after they are decorated.
• Now add your chocolate in a large ramekin or small bowl and place in the microwave for 30 seconds. Mix and add another 10 seconds at a time until it is melted all the way through.
  ½ cup good dark chocolate chips
• Now dip one side of the cookie into the melted chocolate then dip the chocolate half into the coconut and place on wax paper to dry. Do this until all of your cookies have been coated.
• Let the cookies sit for about 30 minutes to an hour until the chocolate is fully dry.
• The baked cookies can be refrigerated for up to one week.