Add 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!