Ingredients

Instructions

  1. Toast coconut in a medium skillet over low heat, until light brown.
  2. Let cool.
  3. Preheat oven to 350°.
  4. In large bowl or mixer, on low speed, mix all ingredients (except chocolate chips) together (with the shortening being soft, it mixes easily and does not have to be creamed first).
  5. Stir in chocolate chips.
  6. Drop level 1/4 cups dough, about 2-inches apart, on ungreased cookie sheet, pressing dough lightly to form rounds.
  7. Bake 15-20 minutes or until golden.
  8. Let cool a couple of minutes. Transfer cookies to cooling rack to finish cooling.