Chocolate Chip Rickies

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.

In a separate bowl, combine flour, salt and baking soda.

Slowly incorporate the dry ingredients into the shortening mixture, but do not overwork the dough.

Gently mix chocolate chips and coconut into the dough.

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.

When you’re ready to bake, preheat oven to 375 F.

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.

Bake for 10-12 minutes or until the bottoms are golden brown.

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.

Enjoy with a tall glass of ice-cold milk!