1 1/2 cup all purpose flour
2/3 cup unsweetened Coco Powder
1/2 tsp baking soda
1/2 tsp table salt
1 cup of sugar
1/3 cup vegetable oil, Coconut variety
1 tsp vanilla extract
3/4 cup hot water almost boiling divided
1 cup dried shredded and sweetened coconut meat, unsweetened
Line two cookie sheets with parchment paper. In a large bowl, sift together flour, coco, baking soda, and salt. In another large bowl using an electric mixer, beat sugar and oil and vanilla until well, blend. Add half of flour mixture and half of water to sugar mixture, beat until smooth. Add coconut, remaining water and remaining flour mixture, beat until well combined (dough might be a little stiff and sticky). Scoop scant tablespoons of dough and roll into balls, place on prepared cookie sheets, leaving about 2.5 to 3.75 (1 1/4 to 2 in) between each cookie. When all 50 cookies are made, flatten each ball into a 3.75 cm (2 in) disk with the back of a wet spoon or fork.
Bake until done, about 8 to 10 min, allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely.
Prepare oven to 175
serving is one cookie