1/4 c. shortening
1/2 c. sugar
1 egg
1/2 tsp. lime juice
1/4 pt. milk
1 1/2 c. flour, sifted
1 1/2 tsp. baking powder
1/8 tsp. salt
2 c. coconut, grated

Make by creaming method, but slightly stiffer than for ordinary butter sponge. Add coconut with the flour, drop small spoonfuls onto a greased baking sheet, leaving 1 1/2 inches between each for spreading. Do not smooth. Bake in a moderate oven for 15 to 20 minutes.