I found this recipe on another web site and since I am a fan of oatmeal cookies, I decided to try these. They are very chewy, have lots of great coconut flavor, and are not overwhelmingly sweet or heavy.
1350 degree oven. Cream together utter and sugars, until they are well combined. Add one egg and mix until it is fully incorporated. Add the second egg, and the vanilla and mix until everything is evenly incorporated. Add baking soda, baking powder, and salt to the wet mixture. Mix until well distributed.
2Add about 1/2 of the flour, and mix until the flour is JUST incorporated. Scrape down the sides of the bowl, and then add the second half of the flour, mixing until just incorporated. Do not over mix here, or they will be tough cookies.
3Add oats and coconut, mixing until they are JUST incorporated. Roll dough into balls. Place the balls on a baking sheet lined with parchment paper, leaving about 2" between each cookie. Bake for 8 - 10 minutes until the edges are very lightly brown, but the center is still light in color and puffy. This will result in a very moist and chewy cookie. Let the cookies cool on the baking sheet for about five minutes, then move them to a cooling rack. Once cooled, they can be stored in a ziploc bag or airtight container for up to a week. Next time, I would like to add chopped pecans to this recipe as I think it would only enhance the flavor. These can also be made into sandwich cookies by using two 8 oz. pkgs. cream cheese, one stick softened butter, one cup powdered sugar; blending well and placed in a plastic bag with the end tip cut to pipe onto a cookie. If this isn't sweet enough, add more powdered sugar. ENJOY!