• Ingredients
  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1 egg
  • 3 (1 ounce) squares unsweetened chocolate, melted and cooled
  • 1/4 cup strong brewed coffee
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk
  • 1/3 cup flaked coconut
  • FROSTING:
  • 1 1/2 (1 ounce) squares unsweetened chocolate, melted and cooled
  • 1/4 cup sour cream
  • 1 tablespoon butter, softened
  • 1 cup confectioners' sugar
  • 2/3 cup flaked coconut

Directions

  • In a mixing bowl, cream shortening and sugar. Add the egg, chocolate and coffee; mix well. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in coconut.
  • Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees F for 12-15 minutes or until edges are browned. Remove to wire racks to cool.
  • For frosting, combine the chocolate, sour cream and butter in a small mixing bowl. Add enough sugar to achieve spreading consistency. Frost cooled cookies. Sprinkle with coconut.