These fuss-free cookies have stood the test of time. I got the recipe from my mother-in-law back in 1949...and my grown daughter asked me to share it with her so she could make them for Christmas!—Elizabeth Hunter, Prosperity, South Carolina
Ingredients
- 2-1/4 cups quick-cooking oats
- 1 cup sweetened shredded coconut
- 1/2 cup 2% milk
- 1/4 cup butter, cubed
- 2 cups sugar
- 1/2 cup baking cocoa
- 1 teaspoon vanilla extract
Directions
- In a large bowl, combine oats and coconut; set aside. In a large saucepan, combine milk and butter. Stir in sugar and cocoa. Bring to a boil. Add oat mixture; cook for 1 minute, stirring constantly. Remove from the heat; stir in vanilla.
- Drop by rounded tablespoonfuls 1 in. apart onto waxed paper. Let stand until set.
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