Servings: 3 dozen

1 cup butter, at room temperature 1 cup butter, at room temperature
2 eggs 2 eggs
3 cups brown sugar, packed 3 cups brown sugar, packed
1 tsp vanilla 1 tsp vanilla
2 cups sifted all-purpose flour 2 cups sifted all-purpose flour
1 tsp baking powder 1 tsp baking powder
1⁄2 tsp baking soda 1⁄2 tsp baking soda
1⁄2 tsp salt 1⁄2 tsp salt
1 cup sweetened shredded coconut 1 cup sweetened shredded coconut
2 cups quick-cooking rolled oats 2 cups quick-cooking rolled oats

Line 3 cookie sheets with parchment paper. Arrange centre rack in oven. Preheat oven to 375°F .
Beat butter, eggs, sugar and vanilla together until fluffy.
In a bowl mix flour with baking powder, soda and salt and stir into the first mixture and blend well.
Stir in coconut and oats.
Roll dough into golf ball sized balls and lay on cookie pans. Press down with the palm of you hand until cookie is about ½ inch thickness. Leave a good inch in between.
Bake for 10 minutes until golden brown and slightly darker on their edges.
Remove from oven and let cool on pan for a couple of minutes, then remove to cooling rack and cool completely. Store at room temperature in a tightly covered container.