Citrus-scented oatmeal drop cookies, loaded with coconut, chopped dates and pecans.

Ambrosia Cookies

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup flaked coconut

1 1/2 cups quick-cooking or regular oats

1 cup chopped pecans

2 cups chopped dates (or raisins)

1 tablespoon grated lemon rind

1 teaspoon grated orange rind

1 cup butter or margarine

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

1. Preheat oven to 375°F (190°C).
2. In medium bowl, combine flour, baking powder and baking soda, salt, coconut, oats, pecans, dates, lemon and orange rind; set aside.
3. In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, and vanilla, mixing well. Stir in flour mixture until just blended.
4. Drop dough by tablespoonfuls 2-inches apart onto ungreased baking sheets. Bake for 10 to 12 minutes. Remove to wire racks to cool. Store in airtight containers.

Makes about 4 dozen cookies.