1. Preheat the oven to 160°C (320°F) fan-forced. Line two baking sheets with baking parchment and set aside. Grind/mix the desiccated coconut for the dough in a mixer until you get a fine powder.

2. Add the margarine and sugar to a large bowl and mix on high until light and fluffy. Add the egg yolks, vanilla extract, and almond extract and mix until well combined. Mix flour, ground coconut, baking powder, and salt and add to the bowl in two batches together with 1 tbsp. of milk each time, and fold in/knead. The dough should be quite soft. Add more milk if needed.

3. Fill small portions of dough into a piping bag with a star tip – smaller portions are easier to work with. Pipe short logs onto the baking sheets with some space in between. Bake the cookies for about 11-12 minutes. The cookies should only get a hint of color. Take the cookies out of the oven and let them cool down on the baking sheet for some time, then transfer to a wire rack and let them cool down completely. Repeat the process with leftover dough.

4. Warm the chocolate glaze according to the package instructions – either in some hot water on the stove or in the microwave. Brush the cookies on one side with the glaze and sprinkle desiccated coconut on top. Let the glaze dry and harden before storing the cookies in a tin cookie box.