Line a 9x5-inch loaf pan with waxed paper and set aside.

In a large bowl, cream the softened butter and sugar until light and fluffy.

Beat in the egg and vanilla extract.

In a separate bowl, combine the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the creamed mixture and mix well.

Divide the dough into three equal portions.

Add almond extract and red food coloring to one portion and mix thoroughly.

Spread this portion evenly into the prepared loaf pan as the first layer.

Add the finely chopped sweetened shredded coconut to the second portion and mix thoroughly.

Spread this coconut portion evenly over the first almond-flavored layer.

Add the chocolate syrup to the third portion and mix thoroughly.

Spread the chocolate syrup portion over the second coconut layer.

Cover the loaf pan with foil.

Freeze the layered dough for at least 4 hours, or preferably overnight.

Unwrap the frozen loaf and cut it in half lengthwise.

Cut each half widthwise into 1/4-inch thick slices.

Place the sliced cookies 2 inches apart on ungreased baking sheets.

Bake in a preheated oven at 350°F (175°C) until the edges are lightly browned, approximately 12-14 minutes.

Remove the cookies from the oven and transfer them to wire racks to cool completely.

In a microwave-safe bowl, melt the semisweet chocolate chips and shortening together.

Stir the melted chocolate and shortening until smooth and well combined.

Dip one end of each cooled cookie into the melted chocolate, allowing any excess chocolate to drip off.

Place the chocolate-dipped cookies on waxed paper.

Let the chocolate stand until it is fully set and hardened.