In small bowl, combine flour and salt.

In large bowl, beat butter with electric mixer until light and fluffy. Gradually add sugar, beating well. Add egg yolk and Toasted Coconut Flavor; mix well. Slowly add flour mixture, beating on low speed until incorporated. Increase speed to medium and beat 2 minutes. Form dough into 2 disks, about 1 in. thick; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.

Preheat oven to 350°F. Prepare cookie pan with parchment paper.

On floured surface, roll out dough 1/8 in. thick (keep remaining dough in refrigerator until ready to roll). Cut with 2-1/2 in. round cutter; place on prepared pan. Sprinkle with sparkling sugar. Place in freezer 15 minutes before baking. Form scraps into a disk, chill at least 30 minutes and reroll.

Bake 10-12 minutes or until light golden brown. Cool cookies in pan on cooling grid 2 minutes. Remove from pan; cool completely on grid.