Bev's Recipe Collection

1/2 cup melted or very soft coconut oil
1/2 cup sucanat (or light brown sugar)
2 egg
2 cups rolled oats
1 1/2 cups flaked coconut
Splash of vanilla (as desired)

Stir together the coconut oil, sucanat, vanilla and eggs until smooth. Add the oats and coconut, and stir until well combined. Scoop by tablespoons onto a baking stone.  Bake at 325 for 12 minutes (or until starting to golden and crisp) and then let cool at least 5, preferably 10 minutes, before removing to a wire rack or plate.

recipe from Barefoot in the Kitchen