# Put the margarine, which is softened at room temperature, into a deep bowl. Blend it until turns to smooth.
# Add castor sugar
starch, baking powder, vanilla. Add flour
until the mixture reaches to medium-hard consistency, by kneading the dough.
# Divide the dough into 3 equal pieces. Add cocoa
into the first piece of the dough and knead it. Add cinnamon and ginger into the second part of the dough pieces and knead it also. Do not add anything into the third part.
# Roll out each piece by a roller pin, but do not let the pieces have very low thickness. Cut them by cookie mould, place them onto the non-greased baking tray with some spaces between them. Bake them in 374 F oven, by keeping the white color of the plain part of the cookies.
# Put the chocolate and 1 tbsp milk
into a pot, and place this pot into another pot, which is full of hot water, while cooling the cookies down. Melt the cookies by stirring it constantly.
# Pour the melted chocolate all over the cookies. Sprinkle coconut all over the cookies, before the chocolate cools down.
# Serve them when the chocolate over the cookies solidifies.