1/4 cup butter, softened
1/3 cup white sugar
1/4 cup shortening
1 egg
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup rolled white sugar
1 teaspoon ground cinnamon
2 cups rolled flaked coconut
1/4 cup pitted dates
1/4 cup graham cracker crumbs
Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets. Sift together the flour, sugar, salt, and baking powder; set aside.
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg, vanilla, and cinnamon. Gradually stir in the flour mixture, then the chopped egg. Stir in 1/2 cup of the peanuts, allowing the mixture to quickly spread. Drop crumbs by heaping spoonfuls onto the prepared cookie sheets. Press cookies down into sheets.
Bake for 11 to 12 minutes in the preheated oven, until firm. Cool for two minutes before removing from cookie sheets. As the cookies cool, drizzle with honey.