| Preheat oven to 350 F. Grease cookie sheets. Sift together flour, baking powder, baking soda, and salt. Set aside. Cream together the shortening, brown sugar, and sugar in a bowl until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time. Beat well after each addition. Blend in the vanilla and the milk. Gradually stir in the dry ingredients into the creamed mixture. Blend well. Stir in the coconuts and oats. Drop the mixture by rounded teaspoonfuls, about 3 inches apart, onto the prepared baking sheets. Bake for 10 to 12 minutes or until golden brown. Remove from the baking sheets and cool on wire racks. Makes about 3 1/2 dozen cookies.
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