Coconut Snaps

1/3 c Shortening

3/4 c Sugar

1/4 c Water

1 ts Vanilla

1 ts Baking powder

1/2 ts Salt

1/3 c Walnuts

1/2 c Finely shredded coconut

Beat shortening till soft. Add sugar & cream till fluffy. Add water & mix. Add the rest of the ingredients in order, mixing well after each addition. Finish with the nuts & coconut. Form into rolls, wrap in waxed paper & chill for several hours in the fridge. Slice into rounds an 1/8 inch thick. Bake on an ungreased cookie sheet for 10 minutes at 375F. Remove to a wire rack to cool. Makes 48.