Cream together the shortening and sugar until light and fluffy.

Beat in the egg until well combined.

In a separate bowl, sift together the flour, salt, soda, and cream of tartar.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the coconut and vanilla extract.

Roll the dough into small balls.

Dip the top of each cookie into water, then into white sugar.

Place the cookies on a greased cookie sheet.

Bake in a preheated 350°F (175°C) oven for 12-15 minutes, or until lightly golden.

Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.