2 1/2 cups all purpose flour
3/4 cup vegan cane sugar
1 teaspoon baking soda
1 cup vegetable shortening
1 1/2 cups vegan chocolate chips
3/4 cup vegan vanilla soy yogurt
3/4 cup unsweetened shredded coconut
Preheat oven to 350 degrees F. Mash together shortening and sugar in a large bowl. Thoroughly stir in yogurt--this will be lumpy. Add flour and baking soda a little at a time to ensure ease of mixing. Begin adding chocolate chips in thirds, as they are chunky and can be difficult to work into the dough. Do the same for the coconut.
Roll approximately 1 tablespoon of dough in your hands to create a small ball for each cookie and place on baking sheet about 2 inches apart. Lightly flatten each ball to give them a nice cookie shape. Bake at 350 degrees for about 10 minutes, or until they appear slightly golden.
I guarantee you will fall in love with this recipe. Enjoy!