Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a mixing bowl, cream the butter and sugars. add the egg and extracts; mix well. stir in the melted chocolate. combine the flour, salt and baking soda. gradually add to creamed mixture. stir in the oats and the coconut. drop by tablespoonfuls 3-inches apart onto ungreased baking sheets. flatten with a glass dipped in sugar. bake at 350° for 9-11 minutes or until golden brown. cool for 1 minute before removing to wire racks.

Target recipe: preheat the oven to 325°. grease 2 cookie sheets. combine the flour, baking powder, baking soda, cinnamon and salt. in a saucepan, melt the vegetable shortening (or butter) and chocolate. add the honey and stir until smooth. remove from the heat and pour into a large mixing bowl. in a separate bowl, beat the two eggs lightly. pour half of the beaten egg into the honey mixture. blend well. repeat with the remaining half. gradually add the dry ingredients. blend well. stir in the oats and coconut. drop the dough by spoonfuls 1 1/2-inches apart onto the prepared cookie sheets. bake for 18-20 minutes until lightly colored. transfer the cookies to wire racks to cool.