2 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
2 c. rolled oats
1 c. finely shredded carrots
1 c. chopped nuts
3/4 c. coconut
1 c. shortening
2 eggs
1 c. brown sugar (packed)
1 tsp. vanilla

Mix flour, soda, baking powder and salt. In large bowl beat shortening, sugar, eggs and vanilla until creamy. Stir in flour mix - oats, carrots, nuts and coconut. Drop by rounded teaspoons 1 inch apart on greased cookie sheet. Bake at 350 degrees for 18 to 22 minutes or until lightly brown. Cool on racks. Store in airtight containers up to 2 weeks.