1/2 c. butter, softened
1/2 c. solid vegetables shortening
1 1/4 c. firmly packed light brown sugar
1/4 c. honey
2 eggs, lightly beaten
1 1/2 tsp. vanilla
1 3/4 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk
1 1/2 c. uncooked quick cooking rolled oats
1 c. flaked coconut
1 (3 1/2 oz.) jar macadamia nuts, chopped

Cream butter and shortening until smooth. Add sugar and honey. Beat until fluffy. Stir in eggs and vanilla. Combine flour, baking powder, soda, and salt. Alternately stir flour mixture and buttermilk into creamed mixture. Stir in oats, coconut, and nuts.

Grease baking sheets, drop dough by teaspoonfuls about 1 inch apart. Bake at 350 degrees for 10-12 minutes. Cool on wire racks. Makes 55 cookies.