2/3 cup shortening
2/3 cup white sugar
2 eggs
2 tablespoons water
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup shortening
1/2 cup white sugar
1/2 teaspoon baking soda
1/2 cup rolled oats
1/2 cup flaked coconut
2 cups semisweet chocolate chips
1 cup chopped pecans
1/4 cup butter
1 cup milk
2 tablespoons confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the shortening and 1/2 cup sugar until well blended. Beat in the eggs one at a time, then stir in the water, 1/2 teaspoon of vanilla, and flour. Mix in the baking soda, 1/2 cup rolled oats, 1/2 cup rolled coconut and 2 cups of the chocolate chips.
In a small bowl, stir together the butter, milk, 2 tablespoons confectioners' sugar and remaining 3 tablespoons of butter until smooth. Spread the mixture evenly into the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until firm. Let cool on baking sheets for a few minutes before removing from the baking sheet to cool completely on wire racks.
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