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1/4 cup butter, melted

2 large eggs

2/3 cup granulated sugar

2 cups sweetened shredded coconut

1 cup semisweet chocolate chips

1 1/2 teaspoons vegetable shortening

1. Preheat oven to 350*F (175*C).
2. Beat eggs and sugar together until fluffy. Stir in coconut and butter.
3. Drop dough by spoonfuls onto non-stick baking sheets, about one inch apart. Bake for about 10 minutes. Cool on wire racks.
4. Melt chocolate and shortening together in microwave on high for 1 to 2 minutes, stirring every 30 seconds. Drizzle over cooled cookies. Store in tightly sealed container.

Makes 2 1/2 dozen.