1 cup sugar
3/4 cup butter, softened
1/2 cup vegetable shortening
(or substitute 1 cup butter total instead of the butter and shortening)
1/2 teaspoon vanilla
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup miniature semi-sweet chocolate chips
1/2 cup shelled sunflower seeds
1/2 cup flaked coconut
In large mixing bowl, combine sugar, butter, shortening and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour and baking soda. Beat at low speed until soft dough forms. Stir in chips and seeds. Divide dough in half. Shape each half into 2-inch-diameter log. Roll logs evenly in coconut, pressing lightly to coat. Wrap in plastic wrap or wax paper. Chill 2 to 3 hours, or until firm. Heat oven to 350 degrees F. Cut logs into 1/4 to 1/2-inch slices. Place slices 2 inches apart on ungreased cookie sheets. Bake for 13 to 15 minutes, or until set and edges are golden brown. Let cool for 1 minute before removing from cookie sheets. Cool completely before storing.