Place chocolate chips in a small saucepan over very low heat until partially melted. Remove from heat and stir until smooth. Dissolve instant coffee in the hot water. Blend corn syrup, sugar, and coffee into chocolate. Then add walnuts
Shape mixture into 1-inch balls. Roll in remaining 1/2 cup coconut. Store in tightly covered container 2 days to blend the flavors.
Yield: About 3 dozen cookies