|Solid vegetable shortening||1⁄2 Cup (8 tbs)|
|Butter||2 Tablespoon, softened|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Semisweet chocolate chips||1⁄2 Cup (8 tbs)|
|Chopped dried pineapple||1⁄4 Cup (4 tbs)|
|Raw cashews||1⁄4 Cup (4 tbs), chopped|
1. Preheat oven to 350°F. In a large bowl, beat shortening, butter, granulated sugar, and brown sugar with an electric mixer on medium speed until well blended. Beat in egg and vanilla until light and fluffy.
2. Add flour mixed with baking soda and salt and beat until dough is smooth, scraping down side of bowl frequently with a rubber spatula. Fold in coconut, chocolate chips, pineapple, and cashews.
3. Drop by heaping teaspoonfuls 2 inches apart onto lightly greased cookie sheets. Bake 10 to 12 minutes, or until edges are golden brown. To keep cookies chewy, centers should look pale. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely. Store in a tightly covered container.