| 1/2 c. butter, softened |
| 1/2 c. shortening |
| 1 c. firmly-packed brown sugar |
| 1 c. sugar |
| 2 eggs |
| 1 T. grated orange rind |
| 2 c. flour |
| 1 t. baking powder |
| 1/2 t. salt |
| 1/2 t. baking soda |
| 3 T. orange juice |
| 1 1/2 c. regular oats, uncooked |
| 3 c. flaked coconut |
Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs and orange rind; beat well. Combine next 4 ingredients; add to creamed mixture alternately with orange juice, beginning and ending with dry ingredients. Stir in oats and coconut. Chill dough at least 1 hour. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 375° for 10 minutes. Cool on wire racks.
Makes 8 dozen.