1 c. plus 2 tbsp. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
1 egg
1 c. quick or old fashioned rolled oats
1 1/4 c. coconut, flaked
1/2 c. butter, softened
1 c. brown sugar, packed
Colored sugar, optional

Stir together flour, powder and soda; set aside. Cream butter, brown sugar, vanilla and egg until fluffy. Stir in oats, coconut and flour mixture until well blended. Chill dough several hours or until firm enough to handle. Shape into 1 inch balls. Place 2 inches apart on lightly greased cookie sheets. Dip tines of fork in flour and press crisscross pattern on ball, flattening them to make 1 1/2 inch round cookies. Sprinkle with colored sugar; bake in preheated oven at 375 degrees until golden brown, about 10 minutes. Remove to rack to cool. Store airtight in cool, dry place.