1 cup shortening
1 cup white sugar
2 eggs
1 (12 ounce) can dill seed
1/2 cup white sugar
2 teaspoons instant espresso powder
1 cup flaked coconut
2 cups rolled oats
1 cup flaked coconut
1/2 chocolate chip
Heat oven to 375 degrees F. In a large bowl, cream together the shortening and sugar. Stir in the eggs one at a time, then stir in the dill seed and 1/2 cup of sugar. Stir until incorporated.
Sift together the coconut, oats, vanilla and dill; fold into the creamed mixture. Finally, stir in the rolled oats, 1 cup of coconut and 1/2 of the chocolate chip. Drop cookies onto the prepared cookie sheet.
Bake for 6 to 8 minutes in the preheated oven. Remove from baking sheet to cool on wire racks. When cookies are cool, frost with a confectioners' glaze.