• 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.
• Heat a medium non-stick skillet over medium high heat, add coconut and toast for 5-8 minutes, swirling the pan around to mix the coconut and toast it evenly.
• Pre-heat oven to 375F.
• 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
• Use a #50 cookie scoop to shape the cookies. Baking time can vary from 10-15 min.

Orange glaze

• Mix all the glaze ingredients together, adjust sugar or juice. If it’s too thick, add some more juice, by the teaspoon and if it’s too runny, add more sugar. You want the glaze to fall slowly off the spatula in a ribbon.
• Once cookies are cooled, drizzle the orange glaze over them.