Chocolate Oatmeal Coconut Chunks
Big fat oatmeal cookies filled with coconut and chocolate chunks.

Yield: 1 1/2 dozen cookies

• 1 cup flaked coconut
• 1 - 8 ounce package semisweet chocolate squares
• 1 1/2 cups quick-cooking oats, raw
• 1 1/4 cups all-purpose flour
• 1 cup butter flavored shortening
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3/4 teaspoon coconut extract
• 1 large egg

Preheat oven to 350 degrees F.

In a ten inch skillet over medium low heat, cook coconut until lightly toasted, shaking pan frequently.

With a knife, chop chocolate squares into 1/2 inch chunks.

In a large bowl, with mixer at low speed, beat oats, flour, shortening, brown sugar, sugar, vanilla extract, salt, baking soda, coconut extract, egg and toasted coconut until blended. With a wooden spoon, stir in chocolate chunks.

Drop level 1/4 cup measures of dough, about 2 inches apart, on ungreased large baking sheet, pressing dough together lightly to form rounds. Bake 15 to 20 minutes until cookies are golden. With a turner, remove cookies to wire rack ot cool. Repeat with remaining dough. Store cookies in a tightly covered container. Makes about 1 1/2 dozen cookies.