INGREDIENTS:
1/2 cup shortening
1 cup packed brown sugar
1/2 cup white sugar
1 tbsp yoghurt
1 teaspoon vanilla extract
1/2 cup butter
2 cups all-purpose flour
1 cup flaked coconut
2 teaspoon baking powder
1 teaspoon baking soda
1 tsp cinammon
2 cups rolled oats

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl cream shortening, butter, and sugars. Add yoghurt and vanilla until blended. Set aside.

In a separate bowl, combine dry ingredients, withholding the coconut until all other dry ingredients are blended. Add coconut.

Combine wet and dry ingredients until moist.

Drop on greased cookie sheet about 1-2 inches apart. Bake for 10 minutes or until golden. Remove from oven immedietly- if overcooked cookies get HARD