1/2 c. shortening
1/2 c. butter
3/4 c. sugar
2 eggs
1 1/4 c. cooked mashed carrots
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 c. flaked coconut
1/2 c. chopped pecans

Cream shortening and sugar in a large bowl until fluffy. Add eggs and carrots, mix well. Combine flour, baking powder, cinnamon and salt. Add to creamed mixture and stir well. Stir in coconut and pecans. Drop dough by teaspoons onto greased cookie sheet. Bake at 400 degrees for 10 minutes or until firm. Cool on wire rack. Makes 7 dozen.