Preheat oven to 400 degrees. Line baking sheets with parchment paper. Set aside.
In a high-speed blender or food processor, pulse coconut until finely shredded. Pour into a shallow bowl. Set aside.
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; beat well.
Sift dry ingredients into a medium bowl. Add to creamed mixture; mix until just combined.
Roll dough into balls about the size of ping pong balls. Roll in the prepared coconut. Place 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes or until lightly browned around the edges and just barely set in the center. Remove to wire racks to cool.