Coconut Oatmeal Cookies

• 2 cups quick-cooking oats
• 1 cup shredded coconut
• 1 cup (2 sticks) butter or margarine, at room temperature
• ½ cup granulated sugar
• ¼ cup dark brown sugar, firmly packed
• 2 eggs
• 4 tablespoons milk
• 1 ½ teaspoons vanilla extract
• 1 cup flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

Preheat the oven to 400 ^oF.  Lightly grease 2 cookie sheets.  Spread the oats and coconut on an ungreased baking sheet.  Bake until golden brown, 8-10 minutes, stirring occasionally.   

With an electric mixer, cream the butter or margarine and both sugars until light and fluffy.  Beat in the eggs, 1 at a time, then the milk and vanilla.  Sift over the dry ingredients and fold in.  Stir in the oats and coconut.  Drop spoonfuls of the dough 1-2 inches apart on the prepared sheets and flatten with the bottom of a greased glass dipped in sugar.  Bake until golden, 8-10 minutes.  Transfer to a rack to cool. 

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