2 c. Crisco
2 c. sugar
2 c. brown sugar
1 tsp. vanilla
4 eggs
1 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 325 degrees. Bake for 10-15 minutes. Cool and put together with cream filling.

FLUFFY CREAM FILLING:

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

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 mixture, beating constantly until filling is light and fluffy. It is now ready to put in between cookies.