Cream butter, add sugar gradually and then beat in yolk and vanilla. Blend in flour and salt. Shape dough in 1o inch roll and wrap in wax paper. Chill overnight.
Combine coconut topping ingredients. Chill.
Cut chilled cookie dough into ⅛ inch slices. Shape 1 tsp coconut mixture to fit cookie. Baked 375 degrees for 10 minutes. Cool.
Remove cookies from pan. Place 1 tsp melted chocolate on top of a cooled cookie. Decorate with a cherry half.