These cookies are cakey, soft and delicious. They are so pillowy and addictive. I can see why someone would remember them for years to come.
Peel 5 carrots and chop them into big pieces, roughly. Add 2 cups of water to a medium sauce pan with the carrots and bring to a boil, cover with a lid and cook them until they are very soft and falling apart. Drain and mash carrots. You will use 1 cup of the mashed carrots for the recipe.
Cream the shortening and the butter in the bowl of a stand mixer for about 2 minutes on medium. Add sugar with the mixer on and beat until fluffy, about 2 minutes. Scrape the bowl. Add 1 cup of mashed carrots. Mix to combine. Add eggs, one at a time, waiting until the first egg is totally incorporated before adding the next one. Mix flour with baking powder in a bowl and add that to the batter with the mixer on low. Add coconut and mix until incorporated