Preheat the oven to 180 degrees.
In a large mixing bowl place the butter and sugar. Whisk until it becomes a smooth and foamy texture. Add egg yolk and process well.
Next, lemon zest, flour and coconut flakes. Mix it gently with a spatula.
The dough needs to be smooth, but not too thick. To top it up, you can stir in a splash of lukewarm milk. Mix until perfection.
Once it is done, fill up a decorating bag and create small rounds directly onto a baking tray lined with a baking paper. You can make them smaller or bigger, depending on your preference.
Bake the cookies for about 10 minutes until they get lightly golden. Let them cool down completely.
In a steam bath melt the chocolate. Constantly mix with a spatula. Add a little bit of double cream at a time, so the texture gets shiny and smooth.
Dip half of each cookie in The Topping. Afterwards, sprinkle with coconut flakes. Continue with all cookies and let it cool down in a cold place.
Makes 25 pieces.