2 cups granulated sugar
1 cup butter or margarine at room temperature
2 large eggs
2 cups all purpose flour
2 bags ( 7 oz. each ) sweetened flaked coconut
For decoration : 1 cup semisweet chocolate chips
( 6 oz. ) melted
Have cookie sheets ready. Beat sugar and butter in large bowl with electric mixer until fluffy. Beat in eggs. Gradually beat in flour, then coconut until well blended. Form into 1 inch balls, place in ungreased cookie sheets and freeze. When hard remove from sheets, wrap and return to freezer.
TO BAKE, heat oven to 325. Place frozen cookies on ungreased cookie sheets, thaw for about 30 minutes. Bake 12 to 15 minutes until bottom are lightly browned. Cool on cookie sheets and wire racks to cool completely.
TO DECORATE, pour melted chocolate into small zipper type plastic food storage bag. With scissors snip out a corner of the bag. Drizzle chocolate on cookies. Store tightly covered up to 1 week. Makes 106.
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