1 1/2 c Firmly-packed brown sugar
2/3 c Crisco shortening
1 tb Water
1 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1/3 c Cocoa
1/4 ts Baking soda
1/2 ts Salt
2 c Semi-sweet chocolate chips
2 c Flaked coconut
1. Preheat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies. 2. 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. 3. Combine flour, cocoa, baking soda and salt. Mix into
creamed mixture at low speed just until blended. Stir in chocolate chips. 4. Place coconut in shallow bowl. Shape dough into
1-1/2-inch (3 cm) balls. Roll in coconut to cover. Place 2
inches (5 cm) apart on ungreased baking sheet. 5. Bake one baking sheet at a time at 375F (190C) for 7
to 9 minutes. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. About 3 dozen Cookies —–