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

1/2 ts Salt

1/4 ts Baking soda

2 c Semi-sweet chocolate chips

Topping: 1/2 c Evaporated milk

1/2 c Granulated sugar

1/4 c Golden crisco shortening

2 Egg yolks; lightly beaten

1/2 ts Vanilla

1/2 c Chopped pecans

1/2 c Flaked coconut

1. Pre-heat oven to 375F (190C). Place sheets of foil on

countertop for cooling cookies. 2. For 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. 3. Combine flour, cocoa, salt and baking soda. Mix into

creamed mixture at low speed just until blended. Stir in chocolate chips. 4. Drop rounded tablespoonfuls (15 cm) of dough 2 inches (5

cm) apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375F (190C) for 7

to 9 minutes, or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 6. For topping, combine evaporated milk, sugar, shortening

and egg yolks in medium saucepan. Stir over medium heat until thickened. Remove from heat. Stir in vanilla, pecans and coconut. Cool completely. Frost cooled cookies. About 3 dozen cookies -----