1. Sift flour with baking soda and salt.
2. Cream shortening until light and fluffy, gradually adding sugars. Add eggs; beat well. Blend in flour mixture, then rolled oats gradually. Stir in pecans and coconut.
3. Shape dough into 3 rolls, 2 inches in diameter; wrap each in wax paper. Refrigerate at least 24 hours.
1. Start heating oven to 375Â°F.
2. Slice dough 1/8 to 14 inch thick. Place on ungreased cookie sheets.
3. Bake 10 minutes, or until done. Makes 6 dozen.