Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: fit the steel knife blade into the work bowl of a food processor. process sugar, margarine and milk until mixture is smooth. add pecans, coconut, orange peel, oatmeal and chocolate pieces (use semi-sweet for best taste). process with 5-6 quick on/off motions to mix well. line cookie sheets with waxed paper. drop mixture by teaspoonfuls onto waxed paper. refrigerate at least 1 hour before serving. to store, put into an airtight container and refrigerate.

Target recipe: preheat the oven to 325°. grease 2 cookie sheets. combine the flour, baking powder, baking soda, cinnamon and salt. in a saucepan, melt the vegetable shortening (or butter) and chocolate. add the honey and stir until smooth. remove from the heat and pour into a large mixing bowl. in a separate bowl, beat the two eggs lightly. pour half of the beaten egg into the honey mixture. blend well. repeat with the remaining half. gradually add the dry ingredients. blend well. stir in the oats and coconut. drop the dough by spoonfuls 1 1/2-inches apart onto the prepared cookie sheets. bake for 18-20 minutes until lightly colored. transfer the cookies to wire racks to cool.