1/2 cup butter, softened
1/2 cup shortening
1 cup firmly packed brown sugar
1 cup sugar
2 eggs
1 TBLSP grated orange rind
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp soda
3 TBLSP orange juice
1 & 1/2 cups regular oats, uncooked
3 cups flaked coconut
Cream butter and shortening; gradually add sugars, beating until light and
fluffy. Add eggs and orange rind; beat well. Combine dry ingredients; add
to creamed mixture alternately with orange juice, beginning and ending with
dry ingredients. Stir in oats and coconut. Chill dough 1 hour. Drop dough
by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees
for 12 minutes. Cool on wire racks. Yield about 8 dozen.