Preheat oven to 350 degrees F.
To toast coconut: To toast coconut in the oven, spread shredded coconut in a thin layer on a dry baking sheet. Bake at 300 degrees F. for about 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly. Keep in mind that coconut can burn very easily, so it’s better to take your time than to try and increase the heat and rush the toasting. NOTE: If made in advance, store in an airtight container.
In large bowl, combine the flour, baking soda, cinnamon, and salt; set aside.
In a large bowl using your electric mixer, mix together the butter, brown sugar, and granulated sugar until creamy. Add the eggs and vanilla extract; beating until well blended. Gradually add the flour mixture until well mixed. A little at a time, stir in the oats and toasted coconut.
Place one (1) rounded teaspoonful of dough, spaced apart, onto an ungreased cookie sheet. Bake approximately 10 to 12 minutes or until golden brown. Remove from oven and allow to cool for 1 minute. Remove the cookies to a wire rack to finish cooling.
Makes 24 to 36 cookies.
Toasted Coconut Oatmeal Cookies Recipe: https://whatscookingamerica.net/EllenEaston/CoconutCookies.htm