Instructions: In a medium mixing bowl beat shortening and butter or margarine with an electric mixer in medium speed for 30 seconds. Add the sugar, brown sugar, and baking soda. Beat until combined, scraping sides of the bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour by hand. Stir in the coconut and pecans.

Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake at 375F degrees for 8 to 10 minutes or until edges are golden.

Cool cookies on the cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool.

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