1. Preheat the oven to 175°C/350°F and line a baking sheet with parchment paper. Whisk together flour, sugar, cocoa powder, and baking powder in a large bowl. In a separate bowl, whisk together softened butter and light corn syrup until smooth. Combine wet ingredients with dry ingredients and mix until a dough forms. Divide the dough into 44 equal portions and shape each one into a snap. Place snaps on the prepared baking sheet, leaving 2.5 cm/1 inch of space between each snap. Bake for 12-15 minutes or until edges are lightly golden. Remove snaps from the oven and let them cool completely on the baking sheet. Once cooled, garnish snaps with shredded coconut and serve.