1. In a large mixing bowl, cream together the softened butter and vanilla sugar until light and fluffy.

2. Add the granulated sugar and mix until well combined.

3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

4. Stir in the shredded coconut until evenly distributed.

5. Cover the mixture and refrigerate for at least 30 minutes to firm up.

6. Using a small cookie scoop or spoon, form the chilled coconut mixture into small haystack shapes.

7. Place the haystacks on a baking sheet lined with parchment paper.

8. Refrigerate for another 30 minutes to allow haystacks to set.

9. Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

10. Allow the melted chocolate to cool slightly.

11. Carefully dip the top of each haystack into the melted chocolate, forming a small chocolate gem.

12. Place the chocolate-topped haystacks on a clean piece of parchment paper or a silicone mat.

13. If desired, dust the haystacks with a light sprinkle of confectioner's sugar.

14. Refrigerate the coconut haystacks until the chocolate is fully set.

15. Serve the coconut haystacks with chocolate gems chilled, perfect for an afternoon tea or a sweet treat any time of day.