1 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. shortening (part butter)
1 c. brown sugar
1 c. white sugar
2 eggs
3 c. quick cooking rolled oats
1/2 c. pecans, chopped
1 1/2 c. flaked coconut

Sift flour with soda and salt. Cream shortening until light and fluffy. Gradually adding sugars. Add eggs, beat well. Blend in flour mixture, then rolled oats. Stir in pecans and coconut. Shape dough into 3 rolls, 2 inches in diameter. Wrap each in wax paper, refrigerate at least 24 hours. Can be frozen also. Bake at 375 degrees on ungreased cookie sheet for 10 minutes. Cut cookies 1/8 to 1/4 inches thick. Makes about 6 dozen.