HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
MICROWAVE coconut oil in large microwave-safe bowl on HIGH 30 to 40 seconds or until just melted. Blend in sugar and cocoa using hand mixer. Beat in eggs and vanilla.
STIR flour, baking powder and salt in medium bowl until blended. Beat into egg mixture just until blended. Stir in 1 cup coconut and chocolate chips. Spread evenly in prepared pan. Sprinkle evenly with remaining 1/2 cup coconut.
BAKE 30 to 35 minutes or until set in center. Cool completely in pan on wire rack.
Serving Size (1 of 24 brownies), Calories 260 (Calories from Fat 130), Total Fat 14g (Saturated Fat 12g, Trans Fat 0g), Cholesterol 30mg, Sodium 150mg, Total Carbohydrate 34g (Dietary Fiber 2g, Sugars 25g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 6%.
*Percent Daily Values are based on a 2,000 calorie diet.
Butter Flavor, Crisco Results
For those who love the taste of butter, but demand the performance of shortening.