1 c. shortening
2 c. firmly packed brown sugar
1 c. crunchy peanut butter
4 egg whites, slightly beaten
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
2 c. crisp rice cereal
1 1/2 c. chopped peanuts
1 c. quick oats (not instant or old fashioned)
1 c. flake coconut

Heat oven to 350 degrees.

Combine shortening, sugar and crunchy peanut butter in large bowl. Beat at medium speed of electric mixer until blended. Beat in egg whites and vanilla.

Combine flour, baking soda and baking powder. Mix into creamed mixture at low speed until just blended. Stir in, one at a time, rice cereal, nuts and coconut with spoon.

Drop rounded measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. Bake at 350 degrees for 8 to 10 minutes or until set. Remove immediately to cooling rack. Makes about 4 dozen cookies.