These delightful cookies are a childhood favorite of mine. Coconut and oatmeal go so well together in this fantastic dessert. Great for holiday baking, tailgating parties, potlucks and backyard barbecues. Every bite will have your mouth watering.
Cream shortening, sugars, eggs, vanilla, baking powder, baking soda and salt with an electric mixer until smooth.
Add flour, coconut and oatmeal, and stir with a wooden spoon to combine.
Bake for 15 minutes at 375°.
Rotate cookie sheets on oven racks every six minutes of baking time.
Cool completely.
Notes
NOTE: You cannot substitute butter for shortening in this recipe or the cookies will run together.NOTE: My oven cooked these cookies in 6 minutes, so watch your time!