1 1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavor Crisco
1 egg
2 tablespoons orange juice
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon orange or lemon extract
3 cups quick oats, uncooked
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 (8 ounce) can crushed pineapple in natural juice, well-drained
1 cup flaked coconut
1 cup chopped macadamia nuts

Preheat oven to 375 degrees F. Grease baking sheets. Place foil on countertop for cooling cookies.

Place brown sugar, shortening, egg, orange juice, orange peel, vanilla extract and orange extract in large bowl. Beat at medium speed of electric mixer until well blended.

Combine oats, flour, baking soda, salt and ginger. Add to shortening mixture; beat at low speed just until blended. Stir in pineapple, coconut and macadamia nuts. Drop dough by rounded tablespoonsful 2 inches apart onto greased baking sheets. Bake for 10 to 12 minutes or until cookies are lightly browned. Do not overbake.

Cool 2 minutes. Remove cookies to foil to cool.

Makes about 2 1/2 dozen cookies

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