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1 1/2 cups all-purpose flour

1/3 cup unsweetened baking cocoa

1/2 teaspoon salt

1/4 teaspoon baking soda

1 1/2 cups packed brown sugar

2/3 cup vegetable shortening

1 tablespoon water

1 teaspoon vanilla extract

2 large eggs

2 cups semisweet chocolate chips

1. Heat oven to 375*F (190*C) .
2. In a medium bowl combine flour, cocoa, salt and baking soda, mixing well; set aside.
3. In large bowl cream together brown sugar, shortening, water, and vanilla until light and fluffy. Add eggs and continue beating for another 2 minutes. Stir in flour mixture until just mixed and then add chocolate chips.
4. Drop by tablespoonfuls onto ungreased baking sheets about 2-inches apart. Bake in the middle of the oven for 7 to 9 minutes, or until cookies are set. Do not over bake. Cool for 2 minutes on baking sheet. Transfer cookies to wire rack to cool completely. Frost cooled cookies.

Frosting:

1/2 cup evaporated milk

1/2 cup granulated sugar

1/4 cup butter, softened

2 large egg yolks, lightly beaten

1/2 teaspoon vanilla extract

1/2 cup chopped pecans

1/2 cup sweetened flaked coconut

1. Combine evaporated milk, sugar, butter, and egg yolks in medium saucepan. Stir over medium heat until thickened.
2. Remove pan from heat. Stir in vanilla, pecans and coconut into the warm mixture. Allow to cool slightly and frost cooled cookies.

Makes 3 dozen.