2Combine coconut, fruit and nuts in LARGE bowl. Toss with 1/2 cup of flour until evenly coated. Set aside.
3Whisk 4 cups of flour with baking soda in medium bowl. Set aside.
4In mixer, cream shortening and brown sugar. Add eggs, 1 at a time, beating well after each addition. Add half & half and vanilla and mix well. Stir in flour mixture until combined. Scrape the cookie batter into the large bowl containing the fruit and nut mixture. Using a large wooden spoon (or clean hands) stir until the fruit and nuts are evenly mixed into the cookie batter.
5Drop by ice cream scoop* about 3 inches apart onto baking pan (I fit 6 cookies on each pan). Bake 20 minutes, (rotating pan after 10 minutes) or until set. Leave on the pan for a few minutes before removing to wire racks to cool completely.
*Baking time will depend on the size of your scoop. Watch carefully.