Chocolate Chip Rickies

Directions

1. 1
   In a large bowl cream together the shortening and sugars, then add eggs and vanilla and mix them in. Add the coffee granules and mix well.
2. 2
   In a separate bowl, combine flour, salt and baking soda.
3. 3
   Slowly incorporate the dry ingredients into the shortening mixture, but do not overwork the dough.
4. 4
   Gently mix chocolate chips and coconut into the dough.
5. 5
   Store in a recycled yogurt (or other freezer safe plastic) container in the fridge for up to a week or freeze up to 2 months.
6. 6
   When you're ready to bake, preheat oven to 375 F.
7. 7
   Use a small cookie scoop to lift teaspoon-sized balls of the chilled dough out of the container and set onto a cookie sheet lined with foil. Space them an inch or two apart.
8. 8
   Bake for 10-12 minutes or until the bottoms are golden brown.
9. 9
   Remove baking sheet from the oven. Use a spatula to gently lift the cookies off of the baking tray and set onto a rack to cool, about 10 minutes.
10. 10
    Enjoy with a tall glass of ice-cold milk!