Preheat the oven to 350 degrees Fahrenheit. Line two large sheet pans with Gefen Parchment Paper.

In a large bowl, combine the flour, salt, and baking soda. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the margarine and sugar until light and fluffy.

Add the egg and vanilla extract. Mix until combined. Add the flour mixture to the bowl and mix until just combined. Scrape down the sides of the bowl if necessary. Add the coconut. Mix until combined.

Use a medium scoop to portion out the cookies. Place on lined pans.

Bake 10 to 12 minutes or until slightly golden. Remove from oven and cool completely.

Dip the tops of each cookie in the vanilla cream. Sprinkle each cookie with 1/4 teaspoon shredded coconut. Allow to set.