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In a mixing bowl, cream shortening and sugars. Add eggs, one at a
time, beating well after each addition. Beat in vanilla. Combine
the oats, flour, coconut, baking soda, and salt; gradually add to
creamed mixture. Shape into two 6-inch rolls; wrap in plastic
wrap. Refrigerate for 1 hour or until firm.
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Instead of rolling into 2 rolls, I just put the bowl in the
refrigerator for an hour. Then I pat 1 TBS. of dough into a patty.
I find the dough stays too soft to cut into a round cookie and this
works better for me. The cookies expand a lot, so do allow enough
space between cookies.
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