Instructions

• Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a Silpat baking mat.
• In a large bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
• In a separate large bowl, combine 1 cup granulated sugar, 1 cup brown sugar, and 2 large eggs; beat or whisk until smooth and slightly pale.
• Gradually add 1 cup coconut oil (measured solid, melted and slightly cooled) to the egg–sugar mixture, mixing until incorporated. Stir in 2 teaspoons vanilla extract.
• Add the dry ingredients to the wet ingredients in batches, mixing until just combined—do not overmix.
• Fold in 1 cup shredded sweetened coconut and 1 cup quick oats until evenly distributed.
• Drop the dough by tablespoonfuls onto the prepared baking sheet, spacing about 2 inches apart. If desired, gently flatten each mound slightly for even baking.
• Bake at 350°F (175°C) for 10 minutes, or until the cookies are set and the edges are lightly browned.
• Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire cooling rack to cool completely.