Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.

Stir together flour, baking soda, cinnamon and salt; Set aside.

Cream shortening, butter and both sugars in a mixing bowl using high speed of an electric mixer; Stir in honey, syrup, egg and vanilla. Add flour mixture and stir until incorporated. Stir in oats, pecans and coconut.

Using wet hands (the dough is crumbly!), form mixture into ¾ to 1 inch balls and place about 2 inches apart on ungreased cookie sheets. Using palm of wet hand, press down slightly to about ½ inch.

Bake for 11-13 minutes or until edges are brown; Cool for about 3 minutes on cookie sheets then transfer to a wire rack to cool. They will crisp and firm up quite a bit as they cool.