1Cream shortening with sugars, then add eggs and vanilla.
2In a separate bowl, combine flour, salt, baking soda and coffee.
Slowly incorporate dry ingredients into the shortening mixture, but
do not overwork the dough.
Gently mix chocoloate chips and coconut into the dough.
3Store in a recycled yogurt container in the fridge for up to a week
or freeze up to 2 months.
4Ready to Bake?
Preheat @ 375*F
5Use a small cookie scooper to lift teaspoon-sized balls of the chilled dough
and set onto a cookie sheet lined with foil.
Bake for 10-12 minutes, until the bottoms are golden brown.
6Use a spatula to gently lift the cookies off of the baking tray and
set onto a rack to cool, about 10 minutes.