German Chocolate Brownie Cookies

If you love German Chocolate cake these cookies are a great second choice and delicious.

1-1/2 C firmly packed light brown sugar
2/3 C Crisco shortening
1 T water
1 t vanilla
2 eggs
1-1/2 C flour
1/3 C unsweetend cocoa powder
1/2 t salt
1/4 t baking soda
2 C (12 ozs.) chocolate chips ( I use white chocolate)

Heat oven to 375 degrees. Place sheets of foil on countertop for cooling cookies. For cookies, place brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs and beat well.
Combine flour, cocoa, salt and baking soda. Add to shortening mixture and beat at low speed just until blended. Stir in chocolate chips.
Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375 for 7 to 9 minutes or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

1/2 C evaporated milk
1/2 C granulated sugar
1/4 C Butter flavored Crisco
2 egg yolks, lightly beaten
1/2 t vanilla
1/2 C chopped pecans
1/2 C flaked coconut
Combine evaporated milk, granulated sugar, shortening and egg yolks in medium saucepan. Stir over medium heat until thickened. Remove from heat. Stir in vanilla, pecans, and coconut. Cool completely. Frost cookies

Looks real good, will try soon.