- 1/3 cup sifted flour
- 1/4 teaspoon salt
- 1/3 cup sugar
- 1/2 cup soft shortening (No substitute)
- 7 or 8 eggs
- 1/4 teaspoon vanilla
- 1 teaspoon grated orange rind
- 5/8 cup uncooked old-fashioned oatmeal
- 1/2 cup shredded moist coconut (loose)
- Duncan Hines white frosting
- Mix dry ingredients together in a mixing bowl and set aside.
- In mixer bowl, thoroughly blend eggs, shortening, vanilla, and orange rind.
- Add to the dry ingredients and blend well.
- Then fold in oats and coconut.
- Drop teaspoon-size amounts onto very lightly greased cookie sheet, allowing 2 inches between each cookie.
- Flatten thinly with a knife that's been dipped in ice water.
- Bake in a preheated 375 degree oven for 10-15 minutes, or until brown around the edges.
- Remove quickly from cookie sheet and cool on paper towels.
- Note: Cookies will crisp up when completly cooled.
- Do not store in tightly sealed container.
