1 1/2 cups coarsely chopped peeled carrots
3/4 cup granulated sugar
1/2 cup vegetable shortening
1/2 cup plus 3 tablespoons butter, softened
2 large eggs
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sweetened flake coconut
1 1/2 cups powdered sugar
1 tablespoon orange juice
2 teaspoons finely grated orange peel
Preheat oven to 350°F (175°C).
Place carrots in a small saucepan and cover with water. Bring to a boil, reduce heat and simmer until carrots are tender, about 10 minutes. Drain and mash with a fork; cool.
Combine sugar, shortening, ½ cup butter, eggs and mashed carrots in a medium bowl. Beat until smooth. Mix flour, baking powder and salt in a small bowl until well combined. Stir into creamed mixture until well blended. Stir in coconut. Drop by level tablespoonfuls about 2 inches apart on nonstick cookie sheets.
Bake for 8 to 10 minutes or until golden brown around the edges. Cool on a wire rack.
Meanwhile, combine powdered sugar, orange juice, orange peel and butter in a small bowl. Beat until smooth. Spread cooled cookies with icing.
Makes 36 cookies.