2 c. Crisco
2 c. sugar
2 c. brown sugar
1 tsp. vanilla
4 eggs
2 tsp. salt
2 tsp. baking soda
6 c. quick cooking oatmeal (1 minute)
1 1/2 c. flaked coconut
3 c. sifted flour (plain)

Cream Crisco and sugar until fluffy. Add vanilla. Add eggs, one at a time, beating after each addition. Stir together flour, salt and soda. Add to cream mixture. Stir together oats, coconut and add to mixture. Make cookies the size of a walnut and mash a little. Bake on well greased cookie sheet at 350 degrees for 10 to 15 minutes. Cool and put together with cream filling.

FLUFFY ICING:

1 c. milk
1 c. butter
1 c. sugar
1/4 tsp. salt
2 tsp. vanilla
5 tbsp. flour

Place 5 tablespoons flour in a saucepan, add a little of milk to flour and stir to make a smooth paste. Add remaining milk, cook and stir until mixture thickens. Cool in a small mixing bowl. Cream together butter, sugar, salt and vanilla until light and fluffy. Slowly add thickened flour-milk mixture, beating constantly until filling is light and fluffy.