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| 3/4 Tasse | All-vegetable shortening |
| 1 1/4 Tasse | light brown sugar |
| 1 | egg |
| 2 Esslöffel | orange juice |
| 1 Esslöffel | orange peel grated |
| 1 Teelöffel | vanilla |
| 1/2 Teelöffel | Orange or lemon extract |
| 3 Tasse | Quick oats; uncooked |
| 1 Tasse | all-purpose flour |
| 1/2 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | ginger powdered |
| 1 Dose | (8-oz) crushed pineapple in natural juice; well drained |
| 1 Tasse | coconut flakes |
| 1 Tasse | Coarse chopped macadamia nuts or blanched almonds |
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Preheat oven to 375 degrees. Grease baking sheets with shortening. Place sheets of foil on countertop for cooling cookies.
Combine shortening, brown sugar, egg, orange juice, orange peel, vanilla and orange or lemon extract in a large bowl. Beat at medium speed of electric mixer until well blended.
Combine oats, flour, baking soda, salt and ginger. Mix into creamed mixture at low speed just until blended. Stir in pineapple, coconut and nuts.
Drop rounded tablespoonfuls of dough 2 inches apart onto prepared baking sheet.
Bake one baking sheet at a time for 10 to 12 minutes, or until lightly browned. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 2+1/2 to three dozen.
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