Preheat the oven to 350 degrees F, and line one large or two standard baking sheets with parchment paper. Set aside.

In a medium-sized bowl, whisk together the flour, salt, and cardamom. Using a paring knife, slice the vanilla bean in half lengthwise. Use the dull side of the blade to scrape out the seeds and add them into the flour mixture, using your fingers to break apart any clumps.

In a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla extract on medium-high speed until light and fluffy, approximately 5 minutes. Scrape down the sides of the bowl and mix for a few more seconds. With the mixer on low speed, add the flour mixture in 2-3 stages, mixing until no dry patches remain. Wrap the cookie dough in plastic film and flatten into a disc. Chill until the butter firms up, approximately 15-20 minutes.

While the dough is chilling, toast the coconut flakes in the oven until lightly caramelized, 2-4 minutes, stirring once. (Note: Keep an eye on them; they can burn if you’re not careful.) Set aside.

Either between two sheets of parchment paper or on a lightly floured surface, roll out the dough to approximately 1/4 inch thickness, then use a 2-inch cookie cutter to stamp out the shortbread. Place the cut cookies on the prepared sheets, and continue re-rolling the dough until all the cookies are cut.

Place in the refrigerator for 10 minutes to give the butter a chance to firm up, then bake for 10-15 minutes, until the cookies are lightly golden on top. Allow to cool to room temperature.

Place the chocolate chips in a small dish, and microwave in 20-30 second increments, stirring every time, until the chocolate has melted. Brush each cookie lightly with chocolate, and top with a sprinkle of toasted coconut.