1/4 cup shortening
2 cups white sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup flaked coconut
3/4 cup flaked coconut
1/4 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, cinnamon and coconut, stir into the creamed mixture. Finally, stir in the pecans. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.