2 1/2 c. flour
1/4 tsp. salt
1/2 tsp. baking soda
3/4 c. shortening
1/2 c. sugar
1 c. coconut
1/2 c. white Karo syrup
2 eggs
3 tbsp. grated orange rind
1/2 c. orange juice

Sift together flour, salt and baking soda. Cream shortening, add sugar gradually, cream until light and fluffy. Add syrup, blend thoroughly. Add one egg at a time, beat well.

Stir in coconut and orange rind. Add sifted dry ingredients alternately with orange juice. Mix well.

Drop by teaspoonfuls on lightly greased baking sheets. Bake at 350 degrees for 15 minutes. Cool and frost with butter cream frosting.

ORANGE BUTTER CREAM FROSTING:

1/3 c. butter, softened
3 c. powdered sugar
2 tbsp. orange juice

Cream together. Spread over Coconut Orange Jumbo Cookies.