In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the banana and extracts. Combine the flour, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in coconut.
Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks.