These lil checkerboard cookies are quite fun to make and are fun to eat too. You get a hint of chocolate and a hint of coconut in every bite. The aim is to get a crisp biscuit that does not spread. You can also freeze the dough for baking at a later date. This is from The Everyday Baker by Abigail Johnson Dodge (The Taunton Press, 2015).

Makes 50-60 cookies
2 1/4 c flour
1/2 tsp salt
1/4 tsp baking powder
170g butter, softened
2/3 c sugar
1 egg
1 1/2 tsp vanilla extract
1/4 c desiccated coconut
1/2 tsp coconut extract (optional, I didn't have any)
3 tbsp cocoa powder

Mix the flour, salt and baking powder in a small bowl. In a large bowl cream the butter until it's soft and creamy (in a stand mixer, with an electric beater or by hand). Slowly add in sugar and beat until fluffy and pale. Add the egg and vanilla and mix until combined. Add the flour mixture and mix until a dough forms. Turn out onto a clean surface. Divide the dough in half. 
Place once half back in the bowl and mix in coconut. Shape into a rectangle approx 8x10cm, wrap in cling film and place in fridge.
Place the other half in the bowl and mix in cocoa powder until full combined and the dough is deep brown throughout. If the dough is too soft to roll out, wrap in cling film and refrigerate for 10-15 min.
Put dough in between 2 sheets of baking paper. Shape into rectangle and roll out until it is 11cm wide and 19cm long. Measure it with a ruler and make your edges as straight as possible. Cut into 9 long batons 6mm wide.
Do the same with the coconut dough. Arrange the batons into a 3 x 3 square of alternating dough, using 9 batons in total. Then do the same with the remaining batons in the reverse order. Wrap both blocks in cling film and refrigerate until firm - about 2 hours, or up to 2 days.
When you're ready to bake: Preheat oven to 180C. Line 2 baking trays with baking paper.
Unwrap one of the blocks and, using a very sharp knife, cut into cookies about 6mm wide. Place onto your baking sheets about 3cm apart. 
Bake one tray at a time for 10-12 min, rotating halfway through and keeping an eye on them to avoid burning. They should be just lightly browned on the edges. Leave to cool on the tray for 5 min before transferring to a wire rack to cool completely.
You could make these in any 2 flavours you like that would go together: chocolate and orange, lemon and raspberry, coffee and white chocolate...