Directions

1. 1. Cream the shortening with the sugar and eggs. Add the milk and vanilla, mix well.
2. 2. Sift together the flour, salt and baking powder; stir the dry ingredients into the creamed mixture. Add the coconut.
3. 3. Form the dough into a ball, wrap with plastic wrap and refrigerate for an hour.
4. 4. Roll out small portions of the dough at a time to 1/4 inch thickness on a floured work surface. Cut out the cookies into desired shapes (or into rounds with the mouth of a glass) and place them on a greased sheet pan.
5. 5. Bake in a moderate oven, 375 degrees F for 15 minutes.