1 cup shortening
1 1/2 cups brown sugar
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup shredded coconut (I used medium)
1 1/4 cups oats
Cream shortening with sugar, add egg and vanilla and mix until fluffy.
Add flour, baking powder, salt, coconut and oats, mix well.
I use an ice-cream scoop to place cookie dough onto an ungreased cookie sheet (or you can drop by a spoon). Do not flatten balls as they'll flatten as they bake.
Bake in a preheated 375 degree oven for 7-9 minutes or until golden brown.
When cool, store in a sealed container or cookie jar.
NOTE: I like to add 1 cup of mini chocolate chips into the batter when I add the dry ingredients.