Chocolate Coconut Mounds Cookies

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add to shopping list Ingredients

1/2 cup vegetable shortening
2 tbls. unsalted butter, softened
1/2 cup Sugar
1/2 cup brown sugar, lightly packed
2 large eggs
1 tsp. vanilla extract
1 tbl. Grand Marnier
1 tbl. apricot preserves
1 cup all-purpose flour
1/2 cup good quality cocoa powder
1/2 tsp. baking powder
1/2 tsp. Kosher Salt
1 1/4 cup quick cooking oats
1 cup shredded coconut

Preparation

Preheat oven to 325°. Cream together shortening, butter and sugars in mixing bowl. Add 2 eggs and mix until combined. Add vanilla, Grand Marnier, and apricot preserves and combine until smooth. Sift together flour, baking powder, and salt and add to mixture, stirring until combined. Mix in oats and coconut.

Drop by rounded tablespoon onto parchment lined baking sheets. Bake at 325° for 12-15 minutes. Allow to cool 3-5 minutes on baking sheet then remove to wire rack to cool completely.

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