To start preparing cookies, melt 1 cup of butter and chocolate chips in a medium sauce pan over medium/low heat.
In the bowl of an electric mixer using the paddle attachment mix egg, sugar, salt and vanilla extract together.
Once combined, turn mixer to medium/low and slowly pour in melted chocolate and butter.
Then mix in flour, cocoa powder and baking soda.
Once the dough is a sticky yet can still from a ball. Turn mixer off and allow to sit for one hour or until it starts to harden.
Place dough on a large piece of parchment paper and roll into a log, packing it tight and keeping it wrapped in parchment paper.
Refrigerate for 2 hours.
Slice thin cookie rounds off your log, place on a parchment paper lined cookie sheet.
Bake at 325° F for about 20-25 minutes.
Allow to cool completely. In the meantime prepare you filling.
In your mixer cream 3/4 cup room temp butter with vanilla and salt until light and fluffy.
Mix in 2 cups of confectioners sugar and milk and whip until smooth. If it is too loose go ahead and add a tad more sugar.
Dollop a tbs of filling on the flat part of half of your cookies. Top with another cookie and sandwich together.
To create Santa hats, dollop more filling on top and then top each off with a strawberry. Pipe a small bit of filling on top of your berries and then sprinkle with coconut flakes.