1 cup shortening
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup rolled oats (or honey)
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1 cup chopped dried fruit
1/4 cup milk
1/3 cup flaked coconut flakes (optional)
1 1/2 cups unsweetened, sweetened and textured coconut
1/3 cup white sugar
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets according to manufacturer's directions for larger size.
Sift together the flour, baking soda and salt, set aside. In a medium bowl, stir together the shortening, sugar and eggs. Stir in the vanilla and rolled oats. Combine the flour mixture, milk and coconut flakes; alternately stir in the dry ingredients to form a soft dough. On a lightly floured surface, roll the dough into a circle 4 inches in diameter. Divide dough into halves, and filling each half, roll each circle out to 1/4 inch.
Starting with the long side, roll each circle out to 1/8 inch thick. Cut into 2 inch squares with cookie cutters. Starting from the short side, roll each seal in triangle up the lengthwise, until tapered. Brush tops of cookies with 1/2 of the 1 cup milk, and set aside.
Preheat oven to 400 degrees F (200 degrees C). Line cookie sheets with parchment paper.
In a small saucepan, stir together 1 cup rolled oats, 1 cup chopped dried fruit, 1/3 cup sugar, and 1 cup coconut. Simmer uncovered, over medium heat, about 15 minutes.