Sift flour with baking powder, baking soda, and salt. Cream shortening and brown
sugar until light and fluffy. Add eggs and beat well. Add vanilla extract and coconut.
Add sifted dry ingredients to creamed shortening mixture.
Chill in refrigerator
about 2 hours.
Roll dough about 1/4 inch thick, and cut into shapes 1 1/2 x 2 1/2 inches. It
might be helpful to make a cardboard pattern to cut around. Place on cookie sheet.
Press lengthwise with tines of fork. If fork sticks to dough, dip fork in flour
before pressing on cookie dough.
Remove from pan immediately after baking.
Makes about 4 dozen.
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