In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extracts. Stir in melted chocolate chips. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in oats and coconut. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 3-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar or nonpareils.
Bake at 350° for 7-9 minutes or until firm. Remove to wire racks to cool.