- 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
- 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.