2 c. quick cooking rolled oats
2/3 c. flaked coconut
1 c. butter
1 c. sugar
2 eggs
3 tbsp. milk
1 1/2 tsp. vanilla
1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt

In oven, toast oats and coconut until golden brown. Thoroughly cream butter and sugar; add eggs, milk and vanilla; beating well. Add dry ingredients to creamed mixture, blending well. Stir in oats and coconut.

Drop from teaspoon 2 inches apart on ungreased cookie sheet. Flatten with a glass dipped in sugar. If desired, sprinkle tops with untoasted coconut. Bake at 400 degrees for 8-10 minutes or until lightly browned. Remove at once from pans. Cool. Yields 4 dozen.