In large bowl, combine sugar, butter, shortening, and salt until creamy. Add eggs and vanilla, stirring until well-blended.
Add flour, baking powder, and baking soda. Mix well. Add coconut and oatmeal, stirring vigorously until combined.
Drop by rounded teaspoonfuls on cookie sheet. Cookies will spread so allow 2 to 3 inches between each cookie.
Bake for 12 minutes or until golden brown. Cool slightly on cookie sheet, remove to wire rack to cool completely.
Video
Notes
Makes 5 ½ dozen, depending on size of cookies.
Alternatives and Add-Ins:
If you like, add a teaspoon of cinnamon to the dry ingredients.
Replace half of the all-purpose flour with whole wheat flour.
If you aren't a fan of coconut, substitute an additional half cup of oats. Or try one of the variations listed next.
Like raisin oatmeal cookies? In place of the coconut, stir in raisins and grated orange zest. Or try white chocolate chips with dried apricots. Other options are chopped nuts, dried cranberries, or chocolate chips.