1 1/2 c Light brown sugar
2/3 c Shortening
1 tb Water
1 ts Vanilla extract
2 Eggs
1 1/2 c Flour
1/3 c Unsweetened baking cocoa
1/4 ts Baking soda
1/2 ts Salt
2 c (12 oz.) package semisweet
-chocolate chips
2 c Flaked coconut
Preheat oven to 375?F degrees. Place sheets of foil on countertop for
cooling cookies.
Combine brown sugar, shortening, water and vanilla in large bowl.
Beat at medium speed of electric mixer until well-blended. Beat eggs
into creamed mixture.
Combine flour, cocoa, baking soda and salt. Mix into creamed mixture
at low speed just until blended. Stir in chocolate chips.
Place coconut in shallow bowl. Shape dough into 1 1/2 inch balls.
Roll in coconut to cover. Place 2 inches apart on ungreased baking
sheet.
Bake 1 baking sheet at a time for 7 – 9 minutes. Do not overbake.
Cool 2 minutes on baking sheet. Remove cookies to foil to cool
completely. Makes 3 dozen.
Yields
3 Dozen