Yield: 3 Dozen
|1½ cup||Light brown sugar|
|1 teaspoon||Vanilla extract|
|⅓ cup||Unsweetened baking cocoa|
|¼ teaspoon||Baking soda|
|2 cups||(12 oz.) package semisweet chocolate chips|
|2 cups||Flaked coconut|
Preheat oven to 375øF 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 1½ 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. Typed in MMFormat by cjhartlin@...
Source: Home Cooking January 97