Makes 18

INGREDIENTS
175g/6oz/2 cups quick-cooking oats
75g/3oz/1 cup shredded coconut
225g/8oz/1 cup butter or margarine, at room temperature
115g/4oz/1/2 cup granulated sugar
40g/1/1/2oz/1/4 cup firmly packed dark brown sugar
2 eggs
60ml/4 tbsp milk
7.5ml/1/1/2 tsp vanilla essence
115g/4oz/1 cup plain flour
2.5ml/1/2 tsp bicarbonate of soda
pinch of salt
5ml/1 tsp ground cinnamon
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Coconut Oat Cookies

Preheat the oven to 200°C/400°F/Gas 6. Lightly grease two baking sheets. Grease the bottom of a glass and dip in sugar.

Spread the oats and coconut on an ungreased baking sheet. Bake for 8-10 minutes until golden brown, stirring occasionally.

With an electric mixer, cream the butter or margarine and both sugars until light and fluffy. Beat in the eggs, one at a time, then add the milk and vanilla essence. Sift over the dry ingredients and fold in. Stir in the oats and coconut.

Drop spoonfuls of the dough 2.5-5cm/1-2in apart on the baking sheets and flatten with the glass. Bake for 8-10 minutes. Transfer too a wire rack to cool.