2 c. butter or Crisco
2 c. (1 lb.) brown sugar
2 c. white sugar
2 tsp. vanilla
4 eggs
3 c. sifted flour
2 tsp. salt
2 tsp. baking soda
6 c. oatmeal
1 1/2 c. coconut

Cream together butter and sugar until fluffy. Stir in vanilla, add eggs, one at a time, beating after each. Stir together flour, salt and soda. Add to creamed mixture. Stir together rolled oats and coconut and add to mixture. Drop by teaspoons about 2 inches apart on well-greased baking sheet. Bake at 350 degrees for 10 to 15 minutes. Cool and put 2 cookies together with the following icing.

ICING:

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

Place flour in 1 quart saucepan, add a little of the milk to the flour and stir to make a smooth paste. Add remaining milk, cook and stir until mixture thickens, cool.

In a small mixing bowl, cream the butter, sugar, salt, and vanilla until light and fluffy, slowly add thickened flour, milk mixture, beating constantly until filling is light and fluffy. Half of recipe makes about 26 or 27 double cookies.