Add cocoanut. Mix and drop in small mounds onto ungreased brown paper.
Bake in slow oven 325° F. for 20 minutes. Cool a few minutes before removing from paper.
CHOCOLATE TEA BISCUITS
2 cups sifted all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
4 tablespoons sugar
3 tablespoons shortening
¾ cup milk
½ Economy Size (7 oz.) Nestlé’s Semi-Sweet Chocolate