Ingredients

1-1/4 cups packed light brown sugar
3/4 cup butter-flavored solid vegetable shortening, plus extra for greasing the baking sheets
1 large egg
2 tablespoons orange juice
1 tablespoon grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon orange or lemon extract
3 cups quick-cooking oats, uncooked
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 can (8 ounces) crushed pineapple in natural juice, well-drained
1 cup flaked coconut
1 cup chopped macadamia nuts

Directions

Pre-heat oven to 375 F. Grease baking sheets with shortening. In a large mixing bowl beat brown sugar, shortening, egg, orange juice, orange zest, vanilla and orange extract until creamy. In another mixing bowl stir together oats, flour, baking soda, salt and ginger. Gradually stir flour mixture into creamy mixture. Stir in pineapple, coconut and macadamia nuts. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheets. Bake 10 to 12 minutes or until cookies are lightly browned. Cool 2 minutes; transfer to cooling rack to cool completely.