3/4 cup shortening
1 cup white sugar
2 cups butter
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup flaked coconut
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch pan.
In a large saucepan, stir together the shortening, white sugar and butter. Cook over medium heat until mixture thickens to form a ball. Stir in the eggs one at a time, then stir in the vanilla or almond extract and evenly stir in the flour, baking powder and baking soda; bring just to a boil, then pour the milk over the potatoes.
Heat until just slightly warm to the touch, then stir in the coconut and chocolate chips. Drop by teaspoon onto the prepared pan.
Bake in the preheated oven for 20 to 25 minutes, or until a wooden toothpick inserted into the middle comes out clean. Cool completely before cutting into squares.
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