1/2 c. soft shortening
1 c. sugar
1 egg
3/4 c. buttermilk or sour milk
1 tsp. vanilla
1 3/4 c. sifted all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. cocoa
1/2 lb. powdered sugar
Sm. bag of coconut

Mix shortening, sugar, and egg with electric mixer. stir in buttermilk or sour milk and vanilla. Sift together and beat in flour, baking soda, salt, and coconut. Chill at least 1 hour. This can be made the night before and refrigerated. For large cookies, drop by rounded tablespoons 2 inches apart. on lightly greased baking sheet. The dough will resemble heavy cake batter but do not add additional flour.

To prevent dough from spreading, grease cookie sheet in circles where dough will be placed. Bake just until, when touched lightly, no imprint remains, approximately 8-10 minutes at 400 degrees. Frost flat underside of cooled cookies with creamy white icing. Dip lightly in coconut. Yields 3 dozen large cookies.