1 cup coconut oil, measured solid, melted and slightly cooled
2 teaspoons vanilla extract
1 cup shredded, sweetened coconut
1 cup quick oats
Preheat the oven to 350 degrees. Line a large baking sheet with a parchment paper or a Silpat baking mat.
In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl cream together the sugar, eggs, coconut oil and vanilla extract until light and fluffy. Slowly add the dry ingredients and mix until combined. Stir in the oatmeal and coconut.
Drop by tablespoonfuls onto prepared baking sheet. Bake at 350 degrees for 10 minutes, or until the cookies are set and slightly browned. Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.