3/4 cup brown sugar
2 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening (1 cup)
4 eggs
1 cup milk
1/2 cup white sugar
3/4 cup flaked coconut
1/4 cup orange for decoration
1/4 cup shortening (1 cup)
3/4 cup walnut halves (1/2 in all)
Preheat oven to 350 degrees F (175 degrees C). Combine the brown sugar and flour in a large saucepan; boil over medium heat until forming a nice solid pancake. Remove from heat and stir in the shortening and 1 cup chocolate chips. Cool for 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease a large pan. Divide dough in half lengthwise. Make sure that 1/2 of the paper measuring sticks sit horizontal and that no two pieces are touching. Put the dough into the prepared pan. Flatten each piece of dough with a wooden toothpick bottomcase, using two small cutting skillets. The pan should be none too lined -- rectangle full , once finished.
Shape dark brown sugar and water into little balls, spacing cookies about 2 inches apart. Stir in the melted chocolate and melted coconut. Drizzle evenly over baked layers before glazing. Bake for 25 to 30 minutes or until set. Let cool completely in the pan before removing to wire racks to cool completely.
⭐ ⭐ ⭐ ⭐ ⭐