Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  all-purpose flour -- sifted
  1           teaspoon  baking powder
  1           teaspoon  baking soda
     1/2      teaspoon  salt
  1                cup  tolled oats -- uncooked
  3 1/2         ounces  flaked coconut
     3/4           cup  shortening
     3/4           cup  granulated sugar
     1/2           cup  light brown sugar -- firmly packed
  1           teaspoon  vanilla
  1                     egg -- beaten

Preparation:

1. Preheat oven to 375F. Lightly grease cookie sheets. 2. Into large bowl, sift-flour with baking powder, baking soda and salt. Add rolled oats and coconut. Set aside. 3. In large bowl of electric mixer at medium spped, cream shortening with sugars until light and fluffy. Beat in vanilla and egg. 4. At low speed, gradually add flour mixture, to make a stiff dough. 5. Drop by teaspoonfuls, 1 inch apart, onto prepared cookie sheets. Bake 10 minutes, or until light-golden. Let cool on cookie sheet 5 minutes, then remove to wire-rack, cool. Makes approximately 5 dozen cookies.

Nutritional Information:

3203 Calories (kcal); 161g Total Fat; (44% calories from fat); 31g Protein; 414g Carbohydrate; 187mg Cholesterol; 2902mg Sodium