Place sliced carrots in
a medium saucepan; add water just to cover. Bring to a boil;
cover, reduce heat, and simmer for 25 minutes or until tender.
Drain well and mash carrots; set aside.
Preheat oven to 350*F
(175*C).
In a medium bowl whisk
together the flour, baking powder and salt; set aside.
In a large mixing bowl,
using an electric mixer at medium speed, cream the shortening
and sugar until light and fluffy. Add egg, beating well; add
reserved mashed carrots and vanilla and blend well. Stir in flour
mixture until just blended. Fold in coconut until blended.
Drop by heaping teaspoonfuls
2-inches apart onto ungreased baking sheets.
Bake for 10 to 12 minutes
or until lightly browned. Transfer
to wire racks. Spread frosting over warm cookies and allow to
stand until frosting has set.
Makes about 6 dozen.
Frosting
1 teaspoon grated orange
rind
1 1/2 tablespoons fresh
orange juice
1 teaspoon butter or margarine,
melted
1 1/4 cups sifted powdered
sugar
Combine orange rind, orange
juice, and butter in a medium mixing bowl. Add powdered sugar
and beat at medium speed of an electric mixer until smooth
