Double Chocolate Coconut Oatmeal Cookies

By BearForce

Makes about 2 1/2 dozen cookies.

Ingredients

• 1 cup shortening
• 1 3/4 cups packed light brown sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups flour
• 1/2 cup Hershey's cocoa
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup water
• 3 cups rolled oats or quick-cooking oats
• 2 cups (12-ounce package) Hershey's dark chocolate or semi-sweet chocolate chips, divided
• 2 cups coconut flakes, divided
• 1 cup coarsely chopped nuts

Preparation

Step 1

1. Beat shortening, brown sugar, eggs and vanilla in a large bowl until blended. Stir together flour, cocoa, baking soda and salt; add alternately with water to shortening mixture. Stir in oats, 1 cup chocolate chips, 1 cup coconut and nuts, blending well. Cover; refrigerate hours.

2. Heat oven to 350 degrees. Lightly grease cookie sheet. Using a 1/4-cup ice cream scoop or measuring cup, drop dough about 4 inches apart onto prepared cookie sheet. Sprinkle cookie tops with remaining coconut. Top with remaining chocolate chips (about 9 chips per cookie); lightly press into dough.

3. Bake 10 to 12 minutes or until set (do not overbake). Cool slightly; remove from cookies sheet to wire rac. Cool completely.